Southwest Corn Relish

This is a great compliment to a burger or cold meat tray. Great as a salsa with chips as well. Try it on your meats! My father likes to have it with tuna.

Southwest Corn Relish
12 ears of fresh corn
3 jalapeno peppers, seeded and finely chopped

1 cup red onion, chopped

1 cup sweet red pepper, chopped4 cloves of garlic, minced
3 cups apple cider vinegar
1/2 cup demarara(or evaporated cane juice)
2 tsp ground cumin
2 tsp sea salt
1 tsp freshly ground pepper
1 tsp ground coriander

To Can: Bring large pot of water to a boil over high heat. Add corn and cover. Cook for 6 minutes. Drain and cool. With sharp knife cut kernels from cob to measure 8 cups. Put in large stainless steel or enamel saucepan. Add remaining ingredients except coriander. Bring to a boil over high heat and reduce heat to a gentle boil. Cook uncovered for 20 minutes. Stir in coriander and cook 2 more minutes. Remove from heat.
Ladle relish into hot jars leaving 1/2 inch head space. Process 15 minutes for half pints, 25 minutes for pints in HW bath.

For Fresh: Bring large pot of water to a boil over high heat. Add corn and cover. Blanch for 2-3 minutes. Remove promptly and submerge in cold water to cool. With sharp knife cut kernels from cob to measure 8 cups. Chop remaining vegetables and add to corn. Set aside(I refrigerate) In stainless steel or enamel saucepan, add remaining ingredients except coriander. Bring to a boil over high heat and reduce heat to a gentle boil. Cook for 5 minutes until sugar is dissolved. Stir in coriander and cook 2 more minutes. Set aside, allowing to cool. Once cool, and flavors of garlic and seasonings have melded, pour over vegetable mixture. Tastes better as the vegetables marinate, so cover and refrigerate for several hours or overnight.

Makes approximately 10 cups of relish.