12 ears of corn
5 serrano peppers, seeded & chopped finely
5 jalapeno peppers, seeded & chopped finely
1 6lb can of diced tomatoes
1 large red onion, diced fine
1 large white onion, diced fine
1/4 C EVOO (olive oil)
1 tsp garlic powder
1.5 tsp cumin
2 tsp sugar
2 tbsp cilantro (optional)

Shuck the corn, roast over an open flame. Cool and slice off the kernels from the cobs. Place the kernels and the rest of the ingredients in a large pot and bring to a boil. Meanwhile get your jars/cooker ready. Fill the jars and water bath for 20 minutes. This is a very mild salsa. Feel free to up the peppers if your family likes it spicy. Good on chips, tostadas and fish.

This recipe produces 8.5 pints