Had a jar in San Diego so am trying to copy it.
Ingredients
- 3 cans of Peaches and Cream Corn niblets, drained
- 1 c. of tomatoes peeled and diced, press out juice
- 1 small jalapeno pepper, seeded and diced fine
- 1 small poblano pepper (or other type), seeded and dice fine
- 3/4 c red or yellow onion, finely diced
- 2 lg cloves of garlic, minced
- 2 tbsp fresh cilantro or flat italian parsley, chopped fine
- 2 tsp (or more) ground cumin
- 2 tsp salt (I like celery salt)
- 1/2 to 3/4 c sugar (I like mine with less sugar)
- 1/2 c white vinegar
Directions
- This makes 2 – 3 pint jars so get 3 jars immersed in canner with enough water to cover top of jars plus and 1 inch and bring to boil.
- Put all ingredients into large soup pot and bring to boil. Simmer for 15 minutes.
- Put jar lids into large measuring cup. Bring kettle of water to boil. Pour boiling water over lids and let sit till needed.
- When ingredients are finished simmering, empty jars of boiling water.
- Fill hot jars immediately with hot mixture to within 1/2 inch of top. Gently drop jars on counter to settle contents. Add more hot mixture if necessary.
- Wipe top edges of jars, place snap lids on top. Screw on lids until just finger tight….don’t tighten too much.
- Set filled jars into canner and ensure they are covered with water plus 1 inch. Boil for 15 – 20 minutes.
- Lift out jars without tipping and set on counter. Leave untouched for 24 hrs.
- Check that lids have sealed…should be concave.
- Store in cool dark place.
- Enjoy with nachos, chips, or fish dinners.
Thanks to Hoosier Homemade