Corn salsa - cndn lvg

8 Cups

Ingredients

Quantity Ingredient
9 cups Tomatoes; peeled, coarsely chopped
3 cups Corn kernels
2 cups Cider vinegar
1½ cup Cubanelle or sweet banana peppers; chopped
1 cup Onion; chopped
1 cup Celery; chopped
3 Garlic; minced
¼ cup Sugar
2 tablespoons Tomato paste
2 teaspoons Salt
2 teaspoons Hot pepper sauce
¼ cup Fresh parsley or coriander; chopped
1 tablespoon Oregano

Directions

1. In Dutch oven, combine all except parsley and oregano, and bring to boil. Reduce heat and simmer for 1-¾ hours until thickened.

2. Add parsley and oregano and cook for 5 mins. Fill and seal 2-cup canning jars, leaving ½" headspace. Process in boiling water bath for 20 mins.

Per tbsp (15mL):

10 calories, trace fat

2 g carbo, trace protein

Contributor: Canadian Living - Sep 96 Posted to recipelu-digest Volume 01 Number 183 by Cathleen <catht@...> on Oct 30, 1997

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