Mexican Corn Salsa
In an 8-quart heavy pot combine all ingredients. Bring to boiling. Boil gently, uncovered for 20 minutes. Remove from heat.Advertisement
Ladle salsa into hot, sterilized pint jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling water canner for 15 minutes (start timing when water returns to boil). Remove jars; cool on wire racks.
Because hot chile peppers, such as jalapeños contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.