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Roasted Tomato and Corn Salsa

We used all fresh ingredients for this salsa but the recipe can be adapted for frozen or canned ingredients.

Servings	Prep Time
5pints	15minutes

Cook Time	Passive Time
40-50minutes	30minutes to cool, chill oernight

Servings	Prep Time
5pints	15minutes

Cook Time	Passive Time
40-50minutes	30minutes to cool, chill oernight

Ingredients

Instructions

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.

Recipe Notes

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.