Updated: Apr 27
This salsa keeps it crunch after it has been canned. I have tried many types of salsas to can, and while they all taste good, some of the crunches is lost when it goes through the canning process.
2 medium jicama, pealed and diced into small pieces, about 1/4 inch in size
6 ears of corn, shucked and cleaned
2 medium red onions, cut in half, and thinly sliced
8 radishes, sliced into match sticks
1 8oz can of red beans, drained and rinsed
2 Jalapeno, seeded and minced
1/4 cup fresh cilantro, stems removed and chopped
1 tablespoon fresh oregano, minced
Zest of one lime
1 cup of water
1/2 cup white vinegar
1/3 cup agave
1/4 olive oil
3 tablespoons fresh lime juice
1 tablespoon of sea salt
1 teaspoon coarse ground black pepper
Bring a large pot of water to boiling, turn off the heat, and add corn to pot. Let corn stand in the water for 3 minutes, remove, let cool and remove corn from the cob.
Place all brine ingredients in a large bowl, whisk well then and add onions and let stand for 30 minutes to 1 hour.
Now add the balance of the ingredients and toss well.
Add salsa to mason jars keeping contents from 1/2 to 1 inch from the rim. Pour any of the remaining brine into the jars. Hand tightens lids and place in boiling water bath for 10 minutes, remove and let cool. Check for depression on lid for seal, tighten and store. If and lids bounce back, clean rim, reboil lids, seal and reboil in the bath to seal.