Roasted Corn Salsa
Fresh roasted corn, onions, peppers and spices come together in this flavorful salsa!
Servings: 16 servings
Calories: 114kcal
Ingredients
- 8 ears corn about 3 cups corn kernels
- 1 tablespoon olive oil
- 5 cups chopped tomatoes about 3 pounds
- 2 large poblano peppers chopped
- 1 red jalapeno seeded and diced
- 1 cup chopped red onion
- 1 1/2 cups cider vinegar
- 1/4 cup lime juice
- 2/3 cup sugar
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fresh cilantro chopped
Instructions
- Preheat broiler. Husk and de-silk the corn. Brush the ears with olive oil and place on a rimmed cookie sheet.
- Place corn under broiler and roast the corn until the kernels darken, 3-5 minutes. Turn ears and repeat. If you prefer, the 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 the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
- Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
- Cool and ladle into airtight jars. Keep refrigerated for up to one week.
Notes
Makes 4-5 pint jars.
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 268mg | Fiber: 2g | Sugar: 13g