The growing season of the summer is coming to an end this year. We are starting a fall crop in the gardens and harvesting the last of the season’s vine ripened tomatoes and jalapeños. With all the tomatoes, garlic and jalapeños that we had from our garden, we decided to take off for the local farm to pick up some amazing Mirai corn to make up this Roasted Tomato and Corn Salsa recipe.
This salsa is absolutely addictive. Roasting the tomatoes, garlic, jalapeños and onions adds intensity to the flavors of each of the ingredients.
This recipe is for a large batch of roasted tomato and corn salsa. Scale it up or down, depending on your needs. I added times for processing in a water bath canner at the end of the recipe.
This salsa can also be frozen so you can enjoy it all year long. Nothing is better on a cold winter night than cracking open a jar of salsa that is bursting with fresh summer flavors.
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| Prep Time | 15 minutes |
| Cook Time | 40-50 minutes |
| Passive Time | 30 minutes to cool, chill oernight |
| Servings |
pints
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- 3 qts tomatoes fresh or canned (if canned use either diced or stewed tomatoes)
- 2 cups red onion (divided) diced
- 3 tbsp olive oil
- 1 jalapeño seeds and membranes removed, (you can add more jalapeño if desired)
- 3 cloves garlic chopped
- 2 tbsp salt
- 2 limes (divided) juiced
- 1 tsp cumin ground
- 1/2 cup cilantro loosely packed, chopped
- 1 cup corn frozen, canned or fresh
- 1 cup vinegar
Ingredients
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- Preheat oven to 400º
- If using fresh tomatoes you will need to core and peel them. Use the link at the bottom to see our tips on peeling tomatoes
- Rough chop peeled tomatoes and add them into a large mixing bowl
- Add half the diced red onion to the mixing bowl as well as the corn, garlic, jalapeño, salt and olive oil. Mix together and spread over a large baking sheet, add the juice of one lime evenly over the tomatoes
- Place baking sheet in oven and bake for 25 minutes. If you want more browning you can broil mixture for the last few minutes keeping a close eye so it does not burn
- In a large stock pot or dutch oven add the tomato mixture, the remaining onion, lime juice, spices and vinegar. Bring to a boil. Once the salsa has come to a boil reduce the heat to a medium simmer and cook for 10 minutes stirring occasionally
- Allow the salsa to cool slightly and then spoon into storage jars or containers. I use small canning jars filling to the freeze line outlined on the jar. This makes 5 pints of salsa which can be stored frozen for up to one year.
- If you are using a water bath, process pints for 10 minutes and quarts for 15 minutes. Allow them to rest for 5 minutes before removing from the water bath. Let sit undisturbed for 24 hours and then test each seal. If any of the jars did not seal properly, refrigerate immediately and use within one week.
For step by step instructions on peeling tomatoes, click here.
This Roasted Tomato and Corn Salsa recipe is dairy free, gluten free, vegetarian and vegan.
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