Today, I will share another #salsa recipe with you. Here in New York corn on the cob is showing up at all the local farm stands. It is the perfect time to make another favorite salsa my family enjoys.
Summer Corn & Peach Salsa
1 1/2 lbs. peaches-peeled and diced (slightly under-ripe)
1/4 cup apple cider vinegar
1 cup chopped red bell pepper
1/2 cup chopped red onion
1/4 cup bottled lime juice
2 Tablespoons of maple syrup
2 tsp. kosher salt
2 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced
3 1/2 cups fresh or frozen corn
1/4 cup chopped fresh cilantro (optional)
.jpg)
Place the peaches into boiling water for 2 minutes, remove them, and place them into a cold water bath. Peel and remove the pits, then chop them into chunks.
Combine all the ingredients, except the cilantro in a large saucepan and bring it to a boil over high heat. Reduce the heat, and simmer uncovered for 5 minutes or until heated thoroughly. Then add the cilantro before filling the jars.
Fill your hot jars with the corn salsa to a 1/2" headspace, clean the rims, remove the air bubbles, and put on the two-piece caps. Place the jars in a water bath canner and boil for 15 minutes.
You will certainly enjoy this sweet and spicy salsa all year long, I know my family surely enjoys it with corn chips.
*Note: The recipe is from the all new Ball book of canning and preserving.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
