Ingredients
4 medium or 1-2 large zucchini, cleaned, trimmed & diced (about 4 cups)
1 1/2 teaspoon salt
4 ears yellow corn, par boiled
1 Tablespoon olive oil
4 large tomatoes, chopped
1 cup fresh lime juice (8 medium limes)
1 cup apple cider vinegar
2 jalapeno chiles, seeded and minced (or leave seeds in one or two if you like heat)
1/2 cup finely chopped scallions with tops
3 cloves garlic, minced
2 tsp ground cumin
1/4 teaspoon freshly ground back pepper
Preparation
Get hot water bath going. Toss the zucchini with the salt & “sweat” for 3 minutes in a nonreactive colander. Rinse drip dry in the colander, in the sink Remove kernels from cobs and coat with 1 tbs olive oil and roast on a cookie sheet in a 400°F oven for 20 min. Combine the zucchini, corn, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, cumin and pepper in a heavy saucepan. Bring to a boil and cook 1 min. Ladle into hot, clean jars. Cap and seal (loosen cap by 1/4 turn for processing) Process in boiling-water-bath canner for 20 minutes. Remove jars with tongs; place on towel on counter, tighten lids again, and don’t disturb until cool and the lids have “popped” to seal.
