Roasted Corn Salsa For Canning
This corn salsa is among the best salsas I've had - the flavours are all balanced and work well together, and the grilling brings a great smokiness to the mix.
Servings: 96 - 12 PiInts+
Calories: 38kcal
Equipment
- Clean, sterilized canning jars and rings
- New, never-used, sterilized canning lids
- Jar Lifter, Canning Funnel
- LARGE pot to process them in
Ingredients
- 18 Ears Fresh Corn Husks removed
- 7 ½ lbs Tomatoes
- 2 Large Red Onions
- 2 Poblano Peppers
- 2 Red Bell Peppers
- 2 Green Bell Peppers
- 6-8 Jalapeno Peppers
- 5 Garlic cloves Pressed or minced
- 3 ½ Cups Vinegar
- ⅔ Cup Lime Juice Freshly squeezed, ideally!
- 1 ½ Cups Granulated Sugar
- 1 tablespoon Salt
- 1 bunch Cilantro Chopped (about 1 cup)
Instructions
- Heat your grill – I like to use charcoal for this, but propane is fine also.
- While grill is heating, prepare your vegetables to roast:
- – Remove husks and silk from the corn
- – Slice onions into ½″ thick slices
- – Slice poblano and bell peppers into large flat pieces, Cut jalapenos in half.*
- Brush corn and peppers with olive oil, then grill everything until as “done” as you would like – personally, I like some dark grill marks for this, but not an overall char. Remove items as they are ready – the peppers will cook the fastest. Allow everything to cool.
- Turn your (oven) broiler up to high.
- Prepare a couple cookie sheets with foil or parchment paper. Slice tomatoes, arrange on baking sheets. Roast under the broiler until as charred as you would like. Pour off excess juices, allow to cool.
- Once everything is cool, chop up the peppers, onion, and tomatoes, and use a sharp knife to remove kernels from the corn. Add all roasted vegetables to a large pot, alone with garlic, vinegar, lime juice, sugar, and salt, stir well.
- Heat to a boil, then reduce heat and simmer until liquid reduces a bit, and mixture reaches a consistency you like. Stir in the cilantro, if using, and cook for one more minute.
- Ladle into hot, sterilized pint sized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.
- Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.
Notes
* For a more mild salsa, remove ribs and seeds.
Nutrition
Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 152mg | Fiber: 1g | Sugar: 5g | Vitamin A: 439IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 1mg