Name: Corn & Cherry Tomato Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 pints
Ingredients: 5 pounds cherry tomatoes, roughly chopped; 2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine); 1 cup red onion, finely chopped; 2 teaspoons salt; 1/2 cup fresh lime juice (about 3 large or 4 medium limes); 2 jalapeño peppers, seeded and minced; 1 teaspoon chipotle chili powder, optional; 1/2 cup chopped fresh cilantro; 6 Ball® (16-ounce) pint glass preserving jars with lids and bands*