Well, it may not be bright and balmy outdoors anymore, but inside my pantry has a plethora of canned sunshine. I took advantage of the (inexpensive) bounty of fresh, local corn available minutes from my door this year and blanched it before packing most of it up in freezer bags. A couple ears left over from the school corn roast (that didn't go into the salsa) I took immediate action on, though, roasting them to bring out even more of the natural sugars in the kernels and add a delicate smokiness to whatever they played with, especially the tomatoes and peppers I still had growing at the time. A few spices and a trip through the waterbath canner later, I had a slightly spicy, tangy-sweet relish put up for days like today - where a spoonful can really be the only source of heat at hand!
Shared with Gluten Free Fridays
Makes 3 cups, 24 (2-tbsp) servings
2 ¾ cups cooked corn kernels (roasted if desired)
2 hot banana peppers, seeded and finely chopped
1 large plum tomato, diced
2 garlic cloves, minced
1 cup cider vinegar
½ tsp liquid stevia
¾ cup minced green onion (I used Egyptian onion bulbs)
½ large red bell pepper, diced
½ tsp cumin
¼ tsp ancho chile powder (or guajillo chile powder if you like more heat)
1 tsp coarse sea salt
½ tsp ground black pepper
1 tsp coriander
¼ tsp celery seed
½ tsp mustard seed
¼ tsp ground turmeric
1 tbsp agar flakes
- Place all the ingredients into a deep pot and bring to a boil over high heat.
- Reduce heat and cook, uncovered, for 25 minutes, stirring frequently.
- Spoon into jars and process 15 minutes in a waterbath.
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 28.4 mg
Total Carbs: 4.2 g
Dietary Fiber: 0.9 g
Protein: 0.7 g