Corn & Cherry Tomato Salsa

Corn & Cherry Tomato Salsa (Gluten-Free Recipe Analysis)

This corn and cherry tomato salsais bursting with fresh summer flavor. This recipe yields about 6 (16-ounce) pint jars.*

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

3251g

Ingredients

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5 pounds cherry tomatoes, roughly chopped

5 pounds (2268g) Tomatoes, Red, Ripe, Raw, Year Round Average

2268g
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2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine)

2 cup (198g) Jew's Ear, (pepeao), Raw

198g
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1 cup red onion, finely chopped

1 cup (160g) Onions, Raw

160g
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2 teaspoons salt

2 tsp (12g) Salt, Table

12g
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1/2 cup fresh lime juice (about 3 large or 4 medium limes)

0.5 cup (121g) Lime Juice, Raw

121g
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2 jalapeño peppers, seeded and minced

2 pepper (28g) Peppers, Jalapeno, Raw

28g
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1 teaspoon chipotle chili powder, optional

1 tsp (2.8g) Chipotle Chili Powder

2.8g
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1/2 cup chopped fresh cilantro

0.5 cup (8g) Coriander (cilantro) Leaves, Raw

8g
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6 Ball® (16-ounce) pint glass preserving jars with lids and bands*

16 ounce (454g) Jams And Preserves

454g