For the salsa:
- corn cut off six ears of fresh-from-the-farm sweet corn
- about one cup cherry tomatoes, cut in half
- about 1/4 cup mild green chili pepper
- about 1/4 cup medium jalapeño, chopped
For the sauce:
- 1/2 cup lemon juice
- 1/2 tablespoon local raw honey
- 1/2 teaspoon each of ground pepper, cumin, chili powder and hot chili powder
- 3.5 tablespoons apple cider vinegar
Mix everything together. Bring to a boil. Simmer, covered 10 minutes, ladle into jars.
Process in hot water bath 15 minutes.
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