Salsa, the Perfect Appetizer!

This is my absolute favorite time of the year! All of the fruits (and vegetables) of my labor have produced themselves in abundance, and it's time to can. Yay, it's time to create!

I love to make salsas and can them to last all year long. There is something rewarding about taking out a jar of one of my salsas in the dark of the winter when you're bundled up in a blanket watching a great movie. Tasting so many flavors of summer in one bite makes it the perfect appetizer in my opinion!

This recipe is a concoction of mine that ended up coming together quite nicely. The sweet taste of the corn combined with traditional salsa ingredients makes it quite versatile in whatever dish you might want to serve it with.

If you microwave the corn for a few minutes in the microwave before you shuck it, it's easier and the husks come off better! The only thing about this method is the juices from the corn aren't as abundant. I like to cut it off the cob fresh, because when you brown it, it gives it that nice color of brown (just a light brown, don't overdo it!) that adds so much to the flavor. I wanted to include the "roasted" part in my jar label, but there wasn't enough room. I instead focused on the "corn" part!

There are many ingredients in this recipe that you can adjust to your personal preference. The jalapenos can be seeded or not. I choose to leave a few seeds as I don't like it so hot that you can't taste the other flavors. I like a lot of tomatoes, but you can add less if you have a lot of corn. The balance of the corn and tomato, however, it what I think makes this salsa so spectacular. Also, some people like a lot of onion, some don't. My recommendation is more is better, again to bring out the other flavors. I use agave syrup instead of honey, but that's my personal preference.

So, however you choose to make this your own, enjoy with a big bag of chips, and a good movie (or maybe football, it's that time of year!)