Corn and Tomato Salsa

• 12 ears Corn, Kernels Cut Off The Cob
• 7 pounds Tomatoes, Diced
• 2 Large Onions, Diced
• 2 Orange Peppers, Diced
• 3 Jalapeno Peppers, Minced
• 3 cups Vinegar
• 3 Limes, Juiced
• 1- 1/4 cup Sugar
• 1- 1/2 Tablespoon Salt
• 1- 1/2 Tablespoon Cumin
• 1 teaspoon Cayenne
• 3/4 cups Fresh Cilantro, Chopped

1. Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top, cutting the kernels off as you work your way down.
2. Add all ingredients except the cilantro to a large pot.
3. Bring the salsa to a boil and lower to a high simmer.
4. Keep it at a very low boil for 2 hours, stirring often.
5. Stir in cilantro and ladle salsa into sterilized jars leaving 1/2 inch space at the top of the jar.
6. Process jars in a hot water bath, 15 minutes for 250 ml jars and 20 minutes for 500 ml jars.

cob, tomatoes, onions, orange peppers, peppers, vinegar, sugar, salt, cumin, cayenne, fresh cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/corn-and-tomato-salsa/ (may not work)