Nachos are one of our favourite snack – we actually have them for dinner as well. And as much as there are some pretty good salsa sauce on the market, I love making my own. This time of the year, when vegetables are fresh and plentiful, it is not difficult to make a batch and have great salsa sauce all winter long – at a fraction of the price.
My favourite one is Corn Salsa – and I do love the mixture of spices that is available pre-packaged from Bernardin and the recipe I use comes from this wonderful company as well. Check out their site – they are the people who really know how to make everything you want to preserve for later use.
Corn Salsa Recipe:Â
Ingredients:
-
12 cups of coarsely chopped tomatoes
-
8 cups of whole kernel corn
-
1 package of Bernardin Salsa Mix
-
1-3/4 cups of cider vinegar
Directions:
-
Place 6 clean 500 ml mason jars on a rack in a boiling water canner, cover jars with water and heat to simmer. Set screw bands aside.
-
Heat Snap lid sealing discs in hot water – not boiling. Keep jars and sealing discs hot until ready to use.
-
Wash, seed and coarsely chop tomatoes, drain off the excess liquid.
-
Measure 12 cups
-
If using fresh corn, blanch ears in boiling water about 1 minute before cutting kernels off.
-
Measure out 8 cups
-
In a large stainless steel saucepan, combine Bernardin Salsa mix and cider vinegar.
-
Add tomatoes and corn, mix well.
-
Over medium heat, bring mixture to boil, stirring frequently.
-
Reduce heat and simmer stirring constantly, just until the mixture is heated through.
-
Laddle hot salsa into a hot 500 ml mason jars to within 1/2 inch of top of the jar (headspace). Using non-metallic utensil, remove air bubbles and adjust headspace – if required, adding more salsa.
-
Wipe jar rim, removing any food residue.
-
Centre hot sealing discs on clean jar rim.
-
Screw the band down until resistance is met, then increase to finger tight.
-
Return filled jar to rack in a canner,
-
Repeat for remaining salsa.
-
Then follow steps listed on the package of Bernardin Salsa mix.
-
This will make about 6 x 500 ml jars.
Hope you have enjoyed this recipe and instructions – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!
Was looking for a recipe that did use a ready made spice package. But wanted to say that it is refreshing to see someone include corn in their salsa recipe.
I know you posted this a year ago, but I was wondering if you had the old recipe card. Bernardin seems to have changed their salsa recipe, and I can’t find any more of the old boxes of salsa mix. I’ve been making large batches of this salsa for years, and I love it. Thanks in advance!
Hello Jenn! what I did save is the back of the Bernardin package along with the inside instruction sheet. I will forward scan of the package to you and you can let me know if this is what you are looking for. Hope I can help!
Hi There
I know it is a year later, but do you still have the recipe? I too made that salsa multiple times, and now I cant find it!
Thanks in advance 🙂
Carolyn
I too have been making this salsa with the original salsa mix and cannot find it anywhere. When I contacted Bernardin by e-mailI, I was informed that they no longer make it (that was in 2012, the new Fiesta mix is awefull) I have been on the lookout for something just as good and may have found it. I purchased a salsa mix from Menards in the States and its called Mrs. Wadges, and its very tasty. If anyone has some good salsa receipes please post. Thanks