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Fresh Corn Salsa
This recipe made 5.5 pints of salsa. We ate the 1/2 pint right away!
Prep Time: 01:00
Cook Time: 00:25
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
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.
This is delicious on tacos and other Mexican Food dishes, or with just chips!
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