Corn & Cherry Tomato Salsa

Cookie and Kate
Serves: 24 Save

Ingredients (9)

  • 5 pounds cherry tomatoes, roughly chopped
  • 2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine)
  • 1 cup red onion, finely chopped
  • 2 teaspoons salt
  • 1/2 cup fresh lime juice (about 3 large or 4 medium limes)
  • 2 jalapeño peppers, seeded and minced
  • 1 teaspoon chipotle chili powder, optional
  • 1/2 cup chopped fresh cilantro
  • 6 Ball® (16-ounce) pint glass preserving jars with lids and bands*

Directions

Learn how to make this recipe at Cookie and Kate

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