As fall harvests are in full gear, end of summer tomatoes are abundant. In my opinion, extremely ripe tomatoes, almost to the point of spoiling but not quite, make the best salsa. Uttermost ripe tomatoes are sensationally sweet and juicy. Using tomatoes at their peak ripeness means your salsa will not be overpowered by spicy hot jalapenos, fresh cilantro or aromatic garlic. Rather all the ingredient will compliment each other and create a flavor explosion of spicy, sweet, fresh and hot.
Every fall I take advantage of all my ripe tomatoes and make salsas to eat all winter long. I typically double the canning recipe so I have a dozen jars in my cupboard for the winter. I really like this salsa recipe because of its versatility. The the
I also use it to make salsa chicken. Salsa chicken isn’t really cooking, it’s dumping a can of salsa on some chicken for an easy and delicious dinner dish. You can make it in your crock pot; take 6 frozen chicken breasts or thighs and add 1 pint jar of spicy corn salsa. Cook on low for 6-8 hours in your crock pot. Instant meal, just top with cheese and sour cream and serve with rice.
Which ever way you decide to eat this salsa you will love it.
Spicy Corn Salsa
Ingredients
*Single Recipe*
- 1 small onion diced
- 1/2 teaspoon salt
- Juice of 2 limes or 1/4 cup of apple cider vinegar
- 4 jalapeño peppers finely chopped (if you like less spice, omit the seeds)
- 4 medium tomatoes chopped
- 1 ear corn removed from the cob
- 1 cup cilantro chopped
- 1 clove garlic finely chopped
*Canning Recipe*
- 3 small onions diced
- 1 1/2 teaspoon salt
- Juice of 6 limes or 1 cup of apple cider vinegar
- 12 jalapeño peppers finely chopped (if you like less spice, omit the seeds)
- 12 medium tomatoes chopped
- 3 ear corn removed from the cob
- 3 cup cilantro chopped
- 3 cloves garlic finely chopped
Instructions
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Mix all together and bring to a boil, simmer for 10 minutes. Will keep in refrigerator for up to two weeks.
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For Canning, seal in sterilized jars and cook in a hot water bath for 10 minutes.
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