How to Make Salsa

First published: September 13, 2013 in Recipes

Last Updated: September 13, 2013 10:11 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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corn salsaNachos are one of our favourite snack – we actually have them for dinner as well. And as much as there are some pretty good salsa sauce on the market, I love making my own. This time of the year, when vegetables are fresh and plentiful, it is not difficult to make a batch and have great salsa sauce all winter long – at a fraction of the price.

My favourite one is Corn Salsa – and I do love the mixture of spices that is available pre-packaged from Bernardin and the recipe I use comes from this wonderful company as well. Check out their site - they are the people who really know how to make everything you want to preserve for later use.

Corn Salsa Recipe: 


    • 12 cups of coarsely chopped tomatoes
    • 8 cups of whole kernel corn
    • 1 package of Bernardin Salsa Mix
    • 1-3/4 cups of cider vinegar


  1. Place 6 clean 500 ml mason jars on a rack in a boiling water canner, cover jars with water and heat to simmer. Set screw bands aside.
  2. Heat Snap lid sealing discs in hot water – not boiling. Keep jars and sealing discs hot until ready to use.
  3. Wash, seed and coarsely chop tomatoes, drain off the excess liquid.
  4. Measure 12 cups
  5. If using fresh corn, blanch ears in boiling water about 1 minute before cutting kernels off.
  6. Measure out 8 cups
  7. In a large stainless steel saucepan, combine Bernardin Salsa mix and cider vinegar.
  8. Add tomatoes and corn, mix well.
  9. Over medium heat, bring mixture to boil, stirring frequently.
  10. Reduce heat and simmer stirring constantly, just until the mixture is heated through.
  11. Laddle hot salsa into a hot 500 ml mason jars to within 1/2 inch of top of the jar (headspace). Using non-metallic utensil, remove air bubbles and adjust headspace – if required, adding more salsa.
  12. Wipe jar rim, removing any food residue.
  13. Centre hot sealing discs on clean jar rim.
  14. Screw the band down until resistance is met, then increase to finger tight.
  15. Return filled jar to rack in a canner,
  16. Repeat for remaining salsa.
  17. Then follow steps listed on the package of Bernardin Salsa mix.
  18. This will make about 6 x 500 ml jars.

Hope you have enjoyed this recipe and instructions – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

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How to Make Salsa, 9.8 out of 10 based on 5 ratings