Corn & Cherry Tomato Salsa Recipe

Corn & Cherry Tomato Salsa Recipe

A satisfying dip perfect for a tasty snack with chips or tortillas! This amazing cherry tomato salsa would surely have your tastebuds going for more!

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • 5lbcherry tomatoesroughly chopped
  • 2 cupscorn kernels
  • 1cupred onionfinely chopped
  • 2tspsalt
  • ½cupfresh lime juice
  • 2jalapeno peppersseeded and minced
  • 1tspchipotle chili powderoptional
  • ½cupfresh cilantrochopped


  1. Prepare the boiling water canner. Heat the jars in simmering water until it’s ready for use. Do not boil. Wash the lids in warm soapy water and set them aside with the bands.

  2. Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce the heat and simmer for 5 to 10 minutes, stirring occasionally.

  3. Ladle the hot salsa into a hot jar, leaving ½-inch of headspace. Remove the air bubbles. Wipe the jar rim clean. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

  4. Process the jars for 15 minutes, adjusting for altitude. Turn off the heat; remove the lid, and let the jars stand for 5 minutes. Remove the jars and let them cool.


  • Calories: 271.39kcal
  • Fat: 2.89g
  • Saturated Fat: 0.35g
  • Monounsaturated Fat: 0.55g
  • Polyunsaturated Fat: 1.02g
  • Carbohydrates: 55.95g
  • Fiber: 9.06g
  • Sugar: 16.39g
  • Protein: 8.94g
  • Sodium: 814.82mg
  • Calcium: 57.22mg
  • Potassium: 1374.99mg
  • Iron: 1.76mg
  • Vitamin A: 189.77µg
  • Vitamin C: 65.71mg
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