TRADER JOE’S SELLS A SALSA THAT MY PARENTS are positively addicted to. Made of sweet corn, red peppers, and spiked with plenty of coriander, it’s a dream folded into a burrito or heaped on a pile of oven-toasted nachos. Though I think it’s a tasty enough product, I couldn’t resist the urge to devise my own version. Charring the corn gives it a smoky flavor that is irresistible.
8 ears fresh corn, shucked with silks removed
5 cups chopped tomatoes (approximately 3 pounds/1.4 kg tomatoes)
1 cup/150 g chopped poblano peppers (about 2 large peppers)
1 cup/160 g chopped red onion (1 small onion)
1½ cups/360 ml apple cider vinegar
¼ cup/60 ml bottled lime juice
2/3 cup/130 g granulated sugar
1½ teaspoons ground cumin
½ teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon coriander seed
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Preheat the broiler to high. Place the corn on a rimmed baking sheet and place under the broiler. Broil the corn, turning, until the kernels are lightly browned on all sides, about 3 to 5 minutes for each side. 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 large, sharp knife. (You should have approximately 3 cups/460 g corn kernels.)
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 the heat and simmer for 10 minutes, until the liquid has reduced. Taste and adjust the spices as needed.
Ladle the hot salsa into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11).
When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.
