Man, I hope you guys aren’t getting sick of the corn recipes. Short season, gotta put them out while the best corn is still available!
This recipe isn’t from my latest cookbook, “Sweet Corn Spectacular“, but IS a result of that book. Much like an earlier roasted corn salsa recipe, this was the result of having to figure out what to do with 4 dozen ears of corn, following a media appearance last month.
With only two of us – Porter being the biggest corn freak alive or not! – it’s kind of impossible to go through that much corn without preserving it!
After a looong day of roasting, cooking, and canning a 5 gallons of 3 different kinds of salsa, this one emerged as the big favourite. A month later, and I’m kind of kicking myself for not making more of it!
Roasted Corn and Tomatillo Salsa
Makes 12-14 pints
18 ears fresh sweet corn, husks removed
7 1/2 lbs tomatillos
2 large red onions
2 poblano peppers
2 yellow bell peppers
2 red bell peppers
2 green bell peppers
6-8 jalapeno peppers
5 garlic cloves, pressed or minced
3 1/2 cups vinegar
2/3 cup lime juice (freshly squeezed, ideally!)
1 1/2 cups granulated sugar
1 Tbsp salt
1 bunch cilantro, chopped (about 1 cup)
Heat your grill – I like to use charcoal for this, but propane is fine also.
While grill is heating, prepare your vegetables to roast:
– Remove husks and silk from the corn
– Slice onions into 1/2″ thick slices
– Slice poblano and bell peppers into large flat pieces, Cut jalapenos in half.*
Brush corn and peppers with olive oil, then grill everything until as “done” as you would like – personally, I like some dark grill marks for this, but not an overall char. Remove items as they are ready – the peppers will cook the fastest. Allow everything to cool.
Turn your (oven) broiler up to high.
Prepare a couple cookie sheets with foil or parchment paper. Remove husks from tomatillos, wash well and remove any that don’t look fresh/good. Slice each in half, arrange in a single layer on baking sheets. Roast under the broiler until as charred as you would like. Pour off excess juices, allow to cool.
Once everything is cool, chop up the peppers and onion, and use a sharp knife to remove kernels from the corn. Add all roasted vegetables to a large pot, alone with garlic, vinegar, lime juice, sugar, and salt, stir well.
Heat to a boil, then reduce heat and simmer until liquid reduces a bit, and mixture reaches a consistency you like. Stir in the cilantro, if using, and cook for one more minute.
Ladle into hot, sterilized pint sized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.
Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.
* For a more mild salsa, remove ribs and seeds.
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