To start with, mix the corn, olives, red bell peppers, and onions into a large bowl. In a smaller bowl, put together garlic, olive oil, lemon juice, cider vinegar, oregano, salt, and pepper. The corn mixture can then be added to this secondary mixture before they are thoroughly combined together. At this point, the dish needs to sit overnight in a refrigerator. The avocados should be added into to the mix right before the dish is served.

The exact weight of tomatoes will depend on the variety you use. I like to use roma (paste tomatoes) if I have them because the water content is less but any kind of tomato will work. The key is to peel the tomatoes and let them drain. See the step-by-step tutorial below the recipe for a visual. I like to pull out and discard the thicker white core of the tomatoes.


Water bath canning involves submerging the jars in boiling water for a set period of processing time. It is suitable for high acid foods. Pressure canning (not pressure cooking) involves processing the jars in a sealed pressure canner at elevated temperature and pressure. You must can all low acid foods. You can can high acid foods, but most people just water bath can them. Some folks prefer dealing with the steam over dealing with a big pot of boiling water, which is why I give both options for this recipe. It is heavy on tomatoes and also has added vinegar, which should keep the pH below 4.6.
This was incredible to make. I’m so thankful I found this recipe. I did double it as I had enough tomatoes from the garden to do so. I even let them sit overnight in the fridge in a container to help them lose a bit more water content. I also used different peppers. I did half green bell peppers and half poblano. I didn’t have enough sweet bell peppers yet in my garden. I also didn’t have any jalapeños so I subbed in the heatless habaneros I grew just for the purpose of trying them in salsa. They were perfect. All the flavor of the habanero but none of the burn. Bought the seeds from Bakers Creek for those wondering about them. I’ve been asked by my family to forgo all of the chili sauce and stewed tomatoes I also make from my garden bounty and to just make the salsa. Thank you again for such a wonderful recipe. I have been going about it so wrong for years. 
I never respond to blogs, but feel this is one that needs a response. Made this salsa and have to admit this IS the best salsa ever. It was so good fresh and canned. I can’t get enough of it. Am going to make it again. I have shared this recipe already. My husband loves everything so hot, but I left out many of the seeds, so I could enjoy it. Told him he could add habenero’s, ghost peppers, carolina reapers or whatever to his. I am just going to enjoy and savor the flavor of this salsa. Thank you so much. No more store bought. (oh, I added yellow goathorn peppers in lieu of the green peppers and added 3 extra garlic cloves)… it was just great
My husband has been canning pickles and salsa the last couple years. He uses half water and half apple cider vinegar plus spices to make pickles, put in green bell peppers, onions, table spoon salt. he heat the brine to boiling and puts it in washed heated jars, puts on the lids and rings and they seal. He puts them away in the cupboard after the jars cool. Is this safe to eat without water bath canning or pressure canning? He makes his salsa the same way. he heats it to boiling puts in washed heated jars, puts lids and rings on and if seals considers it okay, stores it in a cupboard. What are your thoughts? He doesn’t listen to me.
Chris Munn, it's so nice to meet someone with Peruvian connections! What a treat that your wife has introduced you to so many Peruvian favorites. I've found that Peruvians are very proud of their cuisine and every region has their own specialties. I'm glad you found this salsa recipe. It's simple to prepare and my favorite salsa. Thanks for coming by and leaving a meaningful comment.
Was my first time canning  salsa. I don’t like runny salsa this has a perfect consistency!  right amount of spice that has a Kick but it doesn’t linger with you.  Definitely will use this recipe again!  The whole family loves it, even the kids! Thanks for all the tips… they all came in handy and I did the recipe exactly how it was. I got 4 pint  jars and 3 quart size out of a batch.  
I tried this and loved it! I used one banana pepper, one large jalepinio (sp) and topped the rest of the cup with yellow peppers. I don’t care for green peppers so I just used one cup of them and the second cup of a mix of yellow and orange. I love garlic, so a added 4 cloves total. I used fresh cilantro and oragano. I chopped my tomatoes and tried to remove seeds and extra juice as I went along. It turned out fantastic. This recipe is a keeper. Thank you so much for sharing it!! 5 stars!!

Chris Munn, it's so nice to meet someone with Peruvian connections! What a treat that your wife has introduced you to so many Peruvian favorites. I've found that Peruvians are very proud of their cuisine and every region has their own specialties. I'm glad you found this salsa recipe. It's simple to prepare and my favorite salsa. Thanks for coming by and leaving a meaningful comment. 
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