Sweet & Spicy Salsa with Corn

Makes 2 Quarts

INGREDIENTS

15 plum tomatoes

12 sweet peppers

5 hot cherry peppers (opt)

2 jalapenos (opt)

1 small onion

3 cloves garlic

4 ears fresh corn

1 lime, juiced

1 cup cilantro

1-2 TBSP apple cider vinegar

2 TBSP raw honey

Celtic or Himalayan sea salt

DIRECTIONS

Core and chop the tomatoes and peppers into 2” dice. Remove the seeds and white pith (you may want to leave the seeds from 1 pepper if you like the heat). I suggest wearing gloves to seed the hot peppers if you are adding them.

Place the garlic, onion and a few tomatoes into your food processor and blend until almost liquified, but you can still see some chunks – it’s really according to your preference. I find combining the peppers with the tomatoes helps break everything down uniformly in the processor.

Process all of the tomatoes, peppers, onion and garlic and add to a 5-6 quart pot as you go.

Bring to a boil and then turn down to simmer.

Husk the corn and place on a baking sheet. Roast in the oven for 20 minutes at 350. Using a large bowl, place one end of the corn at the bottom while you hold the top and cut the corn from the cob with a sharp knife. Eat a large spoonful because it’s delicious, smile and add the rest to the pot.

Simmer for 2 – 3 hours and let it reduce by 1/3. Add the lime juice, chopped cilantro, ACV, honey and salt to taste.

Pour into jars or a glass container and refrigerate.

If you want to preserve salsa – double the recipe and access canning methods and supplies for salsa on the website: Ball Blue Book - Healthy Canning