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Fresh Corn Salsa

This recipe made 5.5 pints of salsa. We ate the 1/2 pint right away!

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Example: #Lunch #Sandwhich #BBQ

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Example: #Spanish #Mexican

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Servings: 5

Prep Time: 01:00

Cook Time: 00:25

Main Ingredients

10 ears of corn

1 medium onion, chopped

1 - 7 oz can diced green chilies

1 bunch of green onions, chopped (include white and green parts)

2 cups chopped tomatoes (skinned if you like)

4 cloves garlic

1 cup lime juice

1/2 lemon juice

1 tablespoon salt

1 tsp. black pepper

1 tablespoon cumin

1 tablespoon dried cilantro

Preparation

1Cut the corn from the cobs and put it in a large pot.

2Chop up the other vegetables, spices and juices and add them to the pot.

3Blend everything together and cook until it comes to a boil.

4When it comes to a boil, lower the heat to a simmering boil and cover with a lid. Simmer for 10 minutes.

5Fill sterilized pint jars to 1/2" of the rim. Wipe the rim and add a lid.

6When all of the jars are filled, put in a water bath canner. Bring the water to a boil and then time the canning for 15 minutes.

7Remove the jars from the canner and allow to cool on the counter. Check for a seal!

8If the jars don't seal for some reason, put them in the fridge and use within a couple of weeks.

Additional Notes

This is delicious on tacos and other Mexican Food dishes, or with just chips!

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