Ingredients
5lbcherry tomatoesroughly chopped
2 cupscorn kernels
1cupred onionfinely chopped
2tspsalt
½cupfresh lime juice
2jalapeno peppersseeded and minced
1tspchipotle chili powderoptional
½cupfresh cilantrochopped
Preparation
Prepare the boiling water canner. Heat the jars in simmering water until it’s ready for use. Do not boil. Wash the lids in warm soapy water and set them aside with the bands.
Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce the heat and simmer for 5 to 10 minutes, stirring occasionally.
Ladle the hot salsa into a hot jar, leaving ½-inch of headspace. Remove the air bubbles. Wipe the jar rim clean. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
Process the jars for 15 minutes, adjusting for altitude. Turn off the heat; remove the lid, and let the jars stand for 5 minutes. Remove the jars and let them cool.
