Maize 'n' Jalepeno Salsa

Maize 'n' Jalepeno Salsa

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
Post-fermentation Mixture
  • 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
  1. In a large bowl combine corn niblets, scallions, jalapeños, and tomatoes. Toss with lime zest and chili powder.
  2. Combine 2 cups water, 1 Tbsp unrefined sea salt, and aged brine and stir to dissolve.
  3. In a clean pickling jar, pack the mixture until almost full.
  4. Pour in the brine to cover the mix.
  5. Insert overflow cup and attach Perfect Pickler jar-top fermentor (available at Hallelujah Acres).
  6. 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.
  7. 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!

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