Corn Salsa

Today we're adapting the Better Homes and Gardens recipe for corn salsa. I tasted a few corn kernels and it is divine.

The BHG recipe calls for:
- 4 large ears corn/2 cups
- 1 large onion/ 1 cup (coarsely chopped)
- 1 large green or red sweet pepper / 1 cup (coarsely chopped)
- 1 cup coarsely chopped peeled tomato
- 1 fresh jalapeño pepper, seeded and coarsely chopped

For my mix I used:
- 3 cups corn from a local farm
- about 1/2 cup finely chopped red onion
- 2 tablespoons diced chives from the garden
- 2 (or was it 3) pickling cucumbers (chopped)
- 1 cup and then some chopped tomatoes from a neighbor's garden
- 1 small green pepper and one really small red pepper from my own garden, chopped

For the sauce:
The original BHG
- 1/2 cup lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper

To this I added:
- 3 tablespoons apple cider vinegar
- 1 teaspoon local honey
- 1/2 teaspoon hot chili powder

Method:
In large saucepan, combine ingredients and bring them to a boil.

Simmer, covered, for ten minutes.

Ladle into half pint jars. (oh bugger! I did 1 half pint, 2 half jellies and a pint.)

Process jars 15 minutes in boiling water canner.