Poblano Corn Relish
This zingy and tasty poblano corn relish is a favorite of ours during the summer months.
Servings 4 cups
Ingredients
- 1 1/4 cups apple cider vinegar
- 1/4 cup water
- 1/4 cup white sugar
- 2 1/2 tsp pickling salt
- 1 tsp cumin seeds not ground
- 1/4 tsp coriander ground
- 2 poblano peppers stemmed, seeded, and cut into 1/4 inch cubed pieces
- 1 small onion finely diced
- 2 Fresno or jalapeño peppers seeded, stemmed and finely chopped
- 4 ears of corn kernels cut from the cobs
Instructions
Prep the veggies
- Remoe stems and deseed the poblano and jalapeño/Fresno peppers. Finely chop into 1/4 inch cubes.
- Slice raw corn kernels from the cob.
- Peel and dice onions into 1/4 inch cubes.
Make the brine
- Bring vinegar, water, sugar, salt, cumin seeds, and coriander to a boil in a Dutch oven over high heat.
- Once boiling, add the poblanos, jalapeños, and onion. Reduce heat to medium and simmer for 5 minutes until the peppers and onion soften.
Make the relish
- Remove from heat and stir in corn (the corn goes in raw).
- With a ladle or funnel, portion the relish into jars, leaving 1/2 inch headspace.
- Let cool completely and refrigerate for a few days to let the flavors develop.