Spicy Corn Salsa


Preserving Method: Water Bath Canning

  1. BOIL corn, cool and cut kernels off cob. 
  2. CHOP tomatoes, peppers, onion and garlic and add to large pot on the stove, add corn. 
  3. WHISK together cilantro, cumin, salt, vinegar and sugar in a medium bowl; add to chop vegetables. 
  4. STIR, bring to a boil, reduce heat and simmer for 15 minutes
  5. LADLE hot salsa into prepared jars. 
  6. Place filled jars onto canning rack in the FreshTech Electric Water Bath Canner filled with simmering water. Place steaming and diffuser rack on top of jars. (Alternately, place jars on canning rack in a stove-top waterbath canner). 
  7. PROCESS jars for 25 minutes. Turn off heat, remove lid; let jars sit 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Spicy Corn Salsa - Ball® Fresh Preserving is rated 2.8 out of 5 by 5.
Rated 2 out of 5 by from An alternative I have made a similar recipe but instead of the sugar, I added sweet bell peppers(yellow and orange) and it is not as sweet.
Date published: 2017-08-17
Rated 1 out of 5 by from Not a fan This came out soooooo sweet that it was gross. Really bad. I'm sorry that I have to pitch it, but it's inedible.
Date published: 2017-07-25
Rated 4 out of 5 by from Tasty I had had experience smith another Ball salsa recipe and found it to be too sweet so I cut this in half and still found it to be very sweet.
Date published: 2017-07-07
Rated 4 out of 5 by from Spicy Corn Salsa This recipe turned out amazing. Friends and family love it. I was expecting it to be a little hotter then it was but still delicious!
Date published: 2016-08-11
Rated 3 out of 5 by from Like the ingredients but too sweet Like the mixture of ingredients. Followed the recipe exactly but the end result is not spicy of hot at all and is quite a bit too sweet. Perhaps the jalepenos I used weren't very hot. Next time I would definitely use half the sugar.
Date published: 2016-08-08
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