Sweet Corn Salsa II
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 ounces (1/2 cup) white distilled vinegar
2 ounces (1/4 cup) water
3 1/2 ounces (1/2 cup) granulated sugar
1/4 teaspoon plus a pinch fine-grain sea salt, divided
9 ounces (2 cups) minced red onion (about 1 onion)
1 jalapeno pepper
15 ounces (2 1/2 cups) corn kernels (I used canned corn)
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
Instructions:
Place the vinegar, water, sugar, and a pinch of sea salt in a medium or large saucepan and bring to a boil over medium-high heat. Add the minced onion and reduce heat as needed to keep at a simmer for about 10 minutes, until onions are soft and translucent. Remove from heat and strain out liquid. Place onions in a large bowl.
While onions are cooking, hold the jalapeno pepper by the stem with a pair of tongs and use a kitchen torch to scorch the skin until it blackens and blisters evenly all around.* Place in a ziploc bag and seal, allowing steam to collect inside the bag for 5 minutes. Remove jalapeno and peel off the thin outer layer of skin. Mince pepper.
Add the minced jalapeno, corn, ground mustard, cayenne, cumin, and remaining 1/4 teaspoon sea salt to the onions and mix together well. Transfer to a jar or other tightly lidded container and store in the refrigerator.
Notes:
*If you don’t have a torch to use for the jalapeño, you can just skip this part and move on to mincing the jalapeño.
From brighteyedbaker.com