Roasted Corn and Sweet Pepper Salsa

INGREDIENTS:

• 6 cups peeled, cored, seeded, and roughly chopped Roma or other plum tomatoes (4 to 5 pounds tomatoes)
• 6 cloves garlic, roughly chopped
• 4 cups fresh white corn kernels (about 8 ears corn)
• 3 bell peppers (1 red, 1 orange, and 1 yellow), seeded and diced
• 1 red onion, chopped
• 2 shallots, finely chopped
• 3 tablespoons olive oil
• 1 cup red-wine vinegar
• 1⁄4 cup balsamic vinegar
• 1⁄4 cup freshly squeezed lemon juice
• 2 tablespoons granulated sugar
• 1 tablespoon table salt
• 1 teaspoon freshly ground black pepper
• 1 can (6 ounces) tomato paste
• 1⁄4 cup finely chopped fresh flat-leaf parsley

INSTRUCTIONS:

1. In a blender, purée the tomatoes and garlic. Set aside.
2. In a large skillet over medium-high heat, sauté the corn, bell peppers, onions, and shallots in olive oil until the vegetables are slightly roasted and lightly charred, 3 to 5 minutes.
3. In an 8-quart stainless steel stockpot, combine the tomato purée and roasted corn mixture. Stir until well blended, then add the red-wine vinegar, balsamic vinegar, lemon juice, sugar, salt, black pepper, and tomato paste. Stir until blended.
4. Bring the mixture to a simmer over medium heat and cook for about 10 minutes, stirring occasionally. Add the parsley and cook for another 2 minutes. Remove the pot from the heat.
5. Ladle the salsa into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
6. Process 8-ounce jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.