Smoked Tomato and Corn Salsa

YIELD: about 8 cups
TIME: 1.5 hours

Ingredients

12 medium ripe tomatoes; blanched, peeled, seeded, chopped
1 large sweet Vidalia, small diced
3 red and/or green bell peppers, small diced
1-3 fresh jalapeño chili peppers (depending on how spicy you like it), small diced
2-3 garlic cloves, minced. You can also use 2 tsp of any dry garlic spice blend such as this one: Smoked Garlic Seasoning from The Garlic Box available at Farm Boy
2 tsp of any Mexican spice blend such as this one from Épices de Cru: Oaxaca Rub
1 cup of tomato passata (tomato purée)
2/3 cup of apple cider vinegar
3 tbsp sugar
juice of 2 limes
2-3 fresh ears of corn, cooked
handful of fresh cilantro, chopped
salt and pepper to taste

Preparation

Step 1:

Wash tomatoes. Fill a large pot with water and bring water to a boil. Add salt to water. Using a sharp knife, cut out the stem and cut a shallow X on the bottom of each tomato. Immerse tomatoes in the boiling water making sure not to over crowd. Cook for about 1-2 minutes until the tomato skins start to peel. Using a slotted spoon, transfer tomatoes to a large bowl of ice water to stop tomatoes from cooking.

Step 2:

When tomatoes have cooled completely, use a knife or your fingers to peel away the skin. Cut tomatoes in half and squeeze out the juices and seeds. Coarsely chop tomatoes.

Step 3:

Place chopped tomatoes in a large stainless steel, enamel or nonstick heavy pot. Bring to a boil and then reduce heat to simmer for about 1 hour or until thickened while stirring frequently.

Step 4:

While the tomatoes are simmering, fill another large pot with water and bring to a boil. Add salt to water. Immerse corn in water and cover. Let water return to a boil then turn off the heat and keep the pot covered. After 5-7 minutes remove ears and immerse in ice bath. Once cool, cut the kernels off the cob; stand the corn and use a sharp knife to slice down the cob.

Step 5:

Cut red and/or green peppers to a small dice. Do the same for the onion and jalapeños. I recommend wearing gloves when cutting chiles because the heat can irritate your skin. Mince garlic if you are using it.

Step 6:

After tomatoes have thickened and there is barely any liquid left it’s time to start adding the vegetables; red/green peppers, onion, jalapeño and garlic (if you are using it). Add apple cider vinegar, tomato purée, 2 tsp of smoked garlic spice blend (or any garlic spice blend of your preference) as well as 2 tsp of smoked Mexican spice blend or any other Mexican spices of your choice and 3 tbsp of sugar. Return to a boil; reduce heat to a simmer and cook uncovered for 10 minutes. Remove from heat. Add lime juice, chopped cilantro and season with salt & pepper to your liking.

Step 7:

Ladle hot salsa into hot, clean canning jars, leaving a 1/2-inch headspace. Wipe jar rims and put on lids. Add screw bands; lightly tighten them but not fully. Process in boiling water for 15 minutes. It’s important to start the timer when water returns to boil. Remove jars and cool on racks.