Tonight I am canning a zucchini corn salsa with some habaneros I picked up at the farmer's market. It is going to be hot enough to help me combat the sub zero temperatures that will be arriving shortly. Texas girls like it HOT!
I made 3x as much as the recipe, as I'm still trying to work through a bushel of yellow squash, using up the last of it in this salsa.
This recipe is adapted from the book Preserving The Harvest by Carol Costenbader.
3 medium yellow squash washed, diced
1.5 tsp canning salt
2 ears yellow corn, husked, silks removed
4 T olive oil
2 large tomatoes, seeded and chopped
1/2 cup fresh lime juice
1/2 cup raw apple cider vinegar
2 habanero peppers, seeded and minced**
1/4 cup chopped red onion
3 cloves minced garlic
1/4 tsp. freshly ground black pepper
2 T cilantro (optional)
1. Toss the squash with the salt and "sweat" it for 10 minutes in a colander.
2. Coat the corn with 2 tsp of the oil and roast on a cookie sheet for 30 min. @ 400F.
Cool. Cut off kernels.
3. Combine all ingredients into a saucepan and bring to a boil for 3 minutes.
4. Ladle into hot, clean jars. Cap and seal.
Yield: about 2 pints
**Be very careful when handling hot peppers, since their heat and oils can cause skin irritation and burning. Be conscious of what you are doing during this preparation and after. Use gloves. They aren't a crutch. Capsicum does not mix with water, nor does it just get washed away since it is a volatile oil in the pepper that causes the heat, you must wash hands with soapy water or rinse with milk if necessary.
When you wash or reconstitute dried chiles, use cold water, as hot water will create strong fumes that may irritate your eyes and nose.