Maize ‘N’ Jalapeño Salsa

Maize ‘N’ Jalapeño Salsa

Lydia’s Green Smoothie Reading Maize ‘N’ Jalapeño Salsa 1 minute Next Chili Lime Sweet Potato Chips

As featured in Health News #72


1 lb corn niblets (4-5 ears or frozen niblets, thawed)
1 cup diced scallion (white and green portions)
1/3 cup jalapeno chiles, diced small (remove seeds)
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 extra virgin 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, jalapenos, and tomatoes. Toss with lime zest, and chile 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 corn 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.
8. 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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