ZESTY CORN RELISH

8 cups sweet corn kernels, cut from the cob

1 red onion diced

1/2 red bell pepper diced

1/2 green bell pepper diced

1 Poblano pepper diced

1 ripe red Anaheim pepper diced

2 Jalapeno peppers deseeded and finely diced

2 stalks celery diced

2 1/2 cups apple cider vinegar

5 Tbs sugar

1Tbs Coleman’s mustard

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric

1 Tbs sea salt

2 cups plus 2 Tbs water

2 Tbs cornstarch

In a large pot, combine all the ingredients except the corn kernels, water, and cornstarch. Bring to a boil and then reduce heat to low, and simmer for 5 minutes. Add the corn kernels and 2 cups of water. Simmer uncovered for 15 minutes.

Stir together 2 Tbs water and cornstarch and then stir it into the corn mixture. Turn heat up to medium and cook for 5 minutes, or until mixture starts to thicken, stirring occasionally.

Ladle into 4 pint or 8 half-pint sterilized canning jars. Cover jars with lids and screw on the bands. Either can in a boiling water bath for 15 minutes, or cool and refrigerate for up to 3 months.

Burk

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