Roasted Corn and Tomato Salsa

Roast corn ears under broiler or on grill, turning until all sides are a deep golden brown.  When cool, cut kernels from cob. Combine all the rest of the ingredients in a large saucepan and bring to a boil.  Reduce heat and simmer until liquid reduced to about half.  Ladle into 2 pint jars or 1 quart jar and refrigerate.  This will keep up to one month in refrigerator.