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A.W. Pink

Corn Salsa – Cndn Lvg

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CATEGORY CUISINE TAG YIELD
Dutch Low-fat, Sauces/dips, Condiments 8 Cups

INGREDIENTS

9 c Tomatoes; peeled, coarsely chopped
3 c Corn kernels
2 c Cider vinegar
1 1/2 c Cubanelle or sweet banana peppers; chopped
1 c Onion; chopped
1 c Celery; chopped
3 Garlic; minced
1/4 c Sugar
2 tb Tomato paste
2 ts Salt
2 ts Hot pepper sauce
1/4 c Fresh parsley or coriander; chopped
1 tb Oregano

INSTRUCTIONS

1.  In Dutch oven, combine all except parsley and oregano, and bring to
boil.  Reduce heat and simmer for 1-3/4 hours until thickened.
2.  Add parsley and oregano and cook for 5 mins.  Fill and seal 2-cup
canning jars, leaving 1/2" headspace.  Process in boiling water bath for 20
mins.
Per tbsp (15mL):
10    calories, trace fat
2 g  carbo, trace protein
Contributor:  Canadian Living - Sep 96
Posted to recipelu-digest Volume 01 Number 183 by Cathleen
<catht@interlog.com> on Oct 30, 1997

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