This salsa gets a little kick from chile peppers and a savory, smoky flavor from ground coriander seeds. The cilantro adds a fresh taste, and also doubles up the coriander factor (cilantro leaves and coriander seeds both come from the same plant). This corn salsa is especially good added to tacos or burritos.
Prep Time: 10 minutes
Cook Time: 5 minutes
Canning Time: 15 minutes
Total Time: 30 minutes
Yield: 3 cups or 3 half-pint jars
Ingredients:
- 2 cups corn kernels, fresh (from 2-3 ears of corn), or frozen and thawed
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup cider vinegar
- 1-3 fresh or dried chile peppers, finely chopped or crumbled
- 1/2 tsp. kosher or other non-iodized salt
- 1/4 tsp. ground coriander 2 Tbsp. lime juice
- 1/4 cup chopped cilantro leaves
Preparation:
Combine all of the ingredients except the lime juice and cilantro in a medium size pot over medium heat just until the liquid starts to simmer. Turn off heat.
Add the lime juice and stir.
Freeze in freezer bags or containers for up to 6 months. Toss with the cilantro leaves just before serving or adding to recipes.
To can, pack into 1/4 - pint canning jars leaving 1/4 - inch head space. There should be enough liquid to cover the vegetables. If there isn't, add additional vinegar.
Process in a boiling water bath for 15 minutes. Toss with the cilantro leaves just before serving or adding to recipes.
