Remember I said I bought 24 ears of corn (8 ears for $1-crazy)? Sixteen ears went to the stock and 8 into this recipe. I did grill the corn along with 2 poblano chili peppers
8 ears of fresh corn, shucked with silks removed
5 cups chopped tomatoes - about 3 pounds
1 cup poblano peppers ( usually 2)
1 cup chopped red onion 91 small)
1 1/2 cups apple cider vinegar
1/4 cups bottled lime juice (bottled is better for canning- if you make this for quick use or the fridge fresh lime juice is better)
2/3 cup sugar
1 1/2 tsp ground cumin ( the fresher the better with cumin)
1/2 tsp red pepper flakes
1 tsp sea salt
1 tsp coriander seed
Grill or roast the corn and poblano peppers
When the corn is cool enough cut the kernels from the cobs
Peel, seed and chop the poblano chilis
Combine the corn kernels, tomatoes, peppers, onion, vinegar, lime juice, sugar, cumin, red pepper flakes, salt and coriander in a large pot and bring to a boil.
Reduce and simmer for 10 minutes until the liquid has reduced.
Taste and adjust spices.
Ladle the hot salsa into the prepared pint jars, leaving 1/2 inch of headspace
Wipe the rims, apply sterilized lids and rings*
Process in boiling water for 15 minutes **
This will produce 5-6 pint jars of salsa. If you are canning and have some salsa but not enough for the jar to be full enough pop this in the fridge if it makes it that far.
You also might want to make a whole batch and only can 2 pints and keep the rest to use fresh.
*sterilize lids and rings by placing them in a small saucepan cover them with water and bring to a boil for 10 minutes. Jars should be used straight from the dishwasher or boiled in a deep pot for 10 minutes
**Processing time is 15 minutes at sea level (well I wish I were at sea level but not just for processing time) add 5 minutes to altitudes from 1000-3000 ft- add 10 minutes to altitudes 3001-6000 ft.
|tomatoes from the garden|
Ingredients before the heat is turned on.