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Food in Jars’ Roasted Corn Salsa
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By Marisa McClellan roasted corn salsaMakes 4 pints 8 cobs of corn (should yield approximately 3 cups corn kernels) | |
5 cups | chopped tomatoes, (approximately 3 pounds) |
1 cup | chopped poblano peppers, (approximately 2 large peppers) |
1 cup | chopped red onion, (1 small onion) |
11/2 cups | cider vinegar |
1/4 cup | lime juice |
2/3 cup | sugar |
11/2 tsp | cumin |
1/2 tsp | red chili flakes |
1 tsp | kosher salt |
1 tsp | coriander seeds |
Directions
Prepare a boiling water bath and 4 pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.
Husk and de-silk the corn. Place the cobs on a rimmed cookie sheet and place under a broiler set to high. Roast the corn until the kernels darken (this should take 3-5 minutes, depending on your oven). Turn cobs and repeat, until all corn cobs are speckled with spots of caramelization. If you prefer, this roasting can also be done outside on a grill.
When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
Combine all the salsa ingredients in a large pot and bring to a boil. Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices.
Ladle hot salsa into prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply lids and rings and process in a hot water bath for 15 minutes.
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