Corn salsa - cndn lvg
8 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Tomatoes; peeled, coarsely chopped |
| 3 | cups | Corn kernels |
| 2 | cups | Cider vinegar |
| 1½ | cup | Cubanelle or sweet banana peppers; chopped |
| 1 | cup | Onion; chopped |
| 1 | cup | Celery; chopped |
| 3 | Garlic; minced | |
| ¼ | cup | Sugar |
| 2 | tablespoons | Tomato paste |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Hot pepper sauce |
| ¼ | cup | Fresh parsley or coriander; chopped |
| 1 | tablespoon | Oregano |
Directions
1. In Dutch oven, combine all except parsley and oregano, and bring to boil. Reduce heat and simmer for 1-¾ hours until thickened.
2. Add parsley and oregano and cook for 5 mins. Fill and seal 2-cup canning jars, leaving ½" headspace. Process in boiling water bath for 20 mins.
Per tbsp (15mL):
10 calories, trace fat
2 g carbo, trace protein
Contributor: Canadian Living - Sep 96 Posted to recipelu-digest Volume 01 Number 183 by Cathleen <catht@...> on Oct 30, 1997