I made this this morning now that I have the canning bug... I think it would be good with pork or chicken - slightly sweet and tangy.
4 ears fresh corn, shucked and boiled or nuked
2 stalks celery, diced
1/2 red onion, diced
2 small jalepeno (or hotter) pepper
oil for sauteing
1 apple, peeled and diced
2 Tbsp concentrated limeade (or use zest of 1 lime)
1/4 cup cider vinegar with 1 Tbs cornstarch dissolved in it
2 Tbsp white or brown sugar
3/4 tsp curry powder
Slice kernels off ears of cooked corn and set aside in a large saucepan. Cook celery, onion, and pepper in a little oil for about 5 minutes until tender-crisp; add to corn kernels and add apple.
Wisk together remaining ingredients and bring to a simmer. Add veg/apple mixture and cook about 10 minutes.
Pour into clean, sterilized half-pint jars and process in a boiling water bath for 20 minutes. Remove to a cool, dark place when cool and tighten metal band, checking for indented top lid. Makes about 4 half-pint jars. "Pop!" 'Love that sound.
4 ears fresh corn, shucked and boiled or nuked
2 stalks celery, diced
1/2 red onion, diced
2 small jalepeno (or hotter) pepper
oil for sauteing
1 apple, peeled and diced
2 Tbsp concentrated limeade (or use zest of 1 lime)
1/4 cup cider vinegar with 1 Tbs cornstarch dissolved in it
2 Tbsp white or brown sugar
3/4 tsp curry powder
Slice kernels off ears of cooked corn and set aside in a large saucepan. Cook celery, onion, and pepper in a little oil for about 5 minutes until tender-crisp; add to corn kernels and add apple.
Wisk together remaining ingredients and bring to a simmer. Add veg/apple mixture and cook about 10 minutes.
Pour into clean, sterilized half-pint jars and process in a boiling water bath for 20 minutes. Remove to a cool, dark place when cool and tighten metal band, checking for indented top lid. Makes about 4 half-pint jars. "Pop!" 'Love that sound.