Spicy Corn Salsa

Had a jar in San Diego so am trying to copy it.


  • 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


  • 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


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