Roasted Corn Salsa
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
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
Yield: 4-5 pint jars
Prepare a boiling water bath for 5 pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
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 oast 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.
Ladle the hot salsa into the prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply lids and rings and process in a boiling water bath for 15 minutes.