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Farmer's Market Corn Salsa
- Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut corn from cobs.
- In a large saucepan combine corn, onion, sweet pepper, tomato, jalapeno, lime juice, salt, cumin, and black pepper. Bring to boiling over medium-high heat. Reduce heat and simmer, covered, 10 minutes. Transfer to clean, sterilized, hot half-pint jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids.
- Process in a boiling water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.
From the Test Kitchen
Because chile peppers, such as jalapenos, contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves while preparing them. If your bare hands should touch a chile pepper, wash them well with soap and water.