
Corn & Cherry Tomato Salsa
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