CORN & CHILI SALSA

Corn & Chili Salsa image

Provided by KW24ever

Categories Corn

Time 2h

Yield 7 Cups, 14 serving(s)

Number Of Ingredients 13

Previous Next

9 ears corn (Husked)
2 red peppers
2 jalapeno peppers
1 banana pepper
2 habanero peppers
2 garlic cloves
1/2 onion
1 cup sugar
1/2 cup apple cider vinegar
1 tablespoon chili powder
1/2 teaspoon dried chipotle powder
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

Heat Grill and roast corn and red peppers till slight browning occurs on all sides about 10 minute on high heat. While cooling deseed other peppers and dice. Add to vinegar in large pot. Then add minced garlic, onions, and all seasonings. Dice red peppers and cut corn from the cob. Heat to rolling boil and hold for about 15 minute stirring frequently. Use proper canning techniques to jar up. Hold in jars at full boil for 35 minute remove and let cool. Makes about 7 cups.

Nutrition Facts : Calories 152.1, Fat 1.2, SaturatedFat 0.2, Sodium 353.5, Carbohydrate 36.3, Fiber 3, Sugar 18.1, Protein 3