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Mexican Corn Salsa


8 cups fresh sweet corn (about 12 to 16 medium ears)
1 large red sweet pepper, chopped
1/2 cup jalapeno peppers*, seeded and chopped
1 large onion, chopped
2 cups white vinegar
1 cup lime juice
4 -5 cloves garlic, minced
1/4 cup finely snipped fresh oregano
3/4 cup sugar
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon ground black pepper


In an 8-quart heavy pot combine all ingredients. Bring to boiling. Boil gently, uncovered for 20 minutes. Remove from heat.
Ladle salsa into hot, sterilized pint jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling water canner for 15 minutes (start timing when water returns to boil). Remove jars; cool on wire racks.


* Because hot chile peppers, such as jalapenos contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.