Maize 'n' Jalepeno Salsa
By Bill Hettig Makes 1 quart Pre-fermentation Mixture- 1 lb corn niblets (4-5 medium ears or frozen niblets, thawed)
- 1 cup diced scallion (white and green portions)
- 1/3 cup jalapeño chiles, diced small (remove seeds and rib)
- 1/3 cup dried tomato halves (diced small)
- 2 Tbsp lime juice (1 lime)
- 1 tsp lime zest, grated
- 4-6 tsp chili powder
- 2 Tbsp aged brine (from prior batch if available)
- 1 Tbsp unrefined sea salt
- 2 cups water
- 2 Tbsp lime juice
- 2 Tbsp olive oil or other vegetable oil
- 2 tsp honey
- 2 Tbsp fresh cilantro, chopped
- Freshly ground pepper to taste
- In a large bowl combine corn niblets, scallions, jalapeños, and tomatoes. Toss with lime zest and chili powder.
- Combine 2 cups water, 1 Tbsp unrefined sea salt, and aged brine and stir to dissolve.
- In a clean pickling jar, pack the mixture until almost full.
- Pour in the brine to cover the mix.
- Insert overflow cup and attach Perfect Pickler jar-top fermentor (available at Hallelujah Acres).
- After four-day fermentation at room temperature (70-73 degrees F), pour mixture into a large sieve and drain off the brine. Use strained brine for another purpose.
- Toss mixture with lime juice, oil, honey, and cilantro. Return mixture to the jar, top with regular lid, and refrigerate.
- Serve Suggestion: Mix with some leftover rice and add other raw diced veggies to make a grain salad. Serve with hot sauce on the side!
