Corn Salsa

My family and I went to an apple orchard this month and they were offering corn salsa for sale. $7.95 a jar. Kurt's g'ma had some of this last year and thankfully created her own "much-less expensive" version. (Plus I had the veggies from my garden!) I think it is wonderful and love to serve it with Wheat Thins Veggie Crisps.

I made it this week because I wanted to can some. (and share with all of you readers!) I've never canned, but thought I would try anyway...my MIL had told me it was easy. I went online to verify her info and found her method hadn't been recommended since 1990...uh, no thanks, Mary! (I told her this and she reminded me I've eaten her canning and not gotten sick, but why take a chance now that I know!!?!)

Anyway, I took it to work (it makes a ton!-esp. if you're not canning it!) and got so many requests for the recipe.

Corn Salsa

1 c. sugar

2 t. salt

1 T. dry mustard

1 T. celery seed

1 1/2 c. vinegar

4 c. corn

1 lg. onion, chopped

1 green pepper, chopped

1 red pepper, chopped

2 cans petite diced tomatoes



Boil the sugar, salt, dry mustard, celery seed, and vinegar until combined. After the intital boil, add the veggies and return to boiling. Reduce heat and simmer for 20 mins.