Fajita-ish™ Dusted Corn Salsa

EGGjlmh

This recipe is on the Dizzy website using their fajita-ish seasoning.  Just wondering if anyone has ever made it?  Was planning on doing it maybe this weekend if it works out.  Any advice?

6 cobs of corn

3 lbs of tomatoes (I used 2 fresh lb romas and 1 can of whole romas with juice)2 bunches of green onion (scallions)2 jalapenos1 red bell pepper15 oz can black beans1 head roasted garlic1.5 cups apple cider vinegar¼ cup lime juice⅔ cup sugar4-5 teaspoons Dizzy Pig® Fajita-ish seasoning blend, divided1 teaspoon salt1 teaspoon ground coriander½ teaspoon chipotle powder

Instructions

1. Prepare a boiling water bath and 5 pint jars.
2. Place lids in a small saucepan, cover with water, and simmer over very low heat.
3. Husk and de-silk the corn. Cover with olive oil and rub over surface of the cobs.
4. Sprinkle cobs with 2 to 3 teaspoons or more of the Fajita-ish rub.
5. Let soak in as you fire up the grill to a steady 350F leaving grate off of the grill.
6. When cooker is hot and coals are red, drop the bell pepper and jalapenos into coals to char.
7. Lay head of garlic on sheet of foil, drizzle over olive oil, wrap and put near red coals to roast and soften.
8. Cut fresh romas in half, drizzle with olive oil.
9. In a large pot, dice in green onions, canned tomatoes, which are broken up by hand, vinegar, sugar and spices, including remaining Fajita-ish™ spice blend.
10. Turn jalapenos and red pepper among the coals until well charred and blistered.
11. Remove to heatproof bowl and cover with cling wrap to help steam and loosen skin.
12. When cool enough to handle, peel off skin, chop peppers and put into pot with onions, tomatoes, vinegar, sugar and spices.
13. Place grid back on cooker.
14. Grill tomatoes (skin side down) and corn.
15. Grill until corn is golden/slightly charred and tomatoes are soft.
16. Remove from grill and hold until cool enough to handle.
17. Add tomatoes, removing skin and breaking up flesh, to the pot.
18. Slice kernels from cobs of corn and put kernels in the pot.
19. Remove roasted head of garlic from coals, cool and squeeze pulp into the pot.
20. Add medium heat to pot and warm until bubbling. Let simmer 5 minutes or until mixture thickens to desired consistency.
21. Add black beans and simmer 5 more minutes. Adjust salt and spicing if necessary.
22. Remove water-bathed pint jars and lids from pot of water.
23. Fill jars till ½ inch of top with hot salsa. Wipe rims and put lids on hand-tight.
24. Submerge finished jars (should make 5 pints, plus a bit extra) in boiling water bath for 15 mins.
25. Remove and set on counter to cool.
26. Bands should ‘pop’ to seal within a few hrs.
27. Store in cool, dry place for upwards of 1 yr.

SGH

I myself have never tried it personally. But it sounds like it would be excellent. If you try it please let us know how it is. Thanks.

EGGjlmh

I am going to try to do it this weekend, if so pics will be coming.

SGH

@EGGjlmh‌
Can't wait to see it. Good luck.

DMW

Have you tasted it yet? I saw you mention it was a chore to make. We're planning to do it this afternoon and figured I'd get your take on the taste.

EGGjlmh

Yes and it was excellent.  The only thing I will do different next timeis use a little less sugar.  It was very good just a little on the sweet side for my taste.

Enjoy!

EGGjlmh

I was going to post pics, but pics of salsa isn't very exciting!

DMW

Thanks, I'll bet it varies depending on how sweet the corn is. Just got fresh corn from my BIL that is really sweet, I'll cut back on the sugar.

EGGjlmh

I enjoyed doing it because we have a pretty big garden and we grew everything except the green onion that went into it.

EGGjlmh

DMW said:

Have you tasted it yet? I saw you mention it was a chore to make. We're planning to do it this afternoon and figured I'd get your take on the taste.

Just curious if you tried this today and your thoughts if you did.  I think we are going to do it again maybe next weekend.  Probably going to make either 4 or 5X the recipe.  Our friends really enjoyed it so we thought it would be something good to pass out as gifts.

DMW

EGGjlmh said:

DMW said:

Have you tasted it yet? I saw you mention it was a chore to make. We're planning to do it this afternoon and figured I'd get your take on the taste.

Just curious if you tried this today and your thoughts if you did.  I think we are going to do it again maybe next weekend.  Probably going to make either 4 or 5X the recipe.  Our friends really enjoyed it so we thought it would be something good to pass out as gifts.

No, got delayed. Found out from my mom this morning that there was a family reunion for lunch she forgot to tell me about. There's a couple of my 2nd cousins I only see once a year now that I grew up with I wanted to chat with, so we ended up not getting home until around 2:30. And on the way home I realized I was way too tired from the past 2 days/nights to do this today. On the agenda for this week or next weekend though.

EGGjlmh

Sounds good.

If we do the 5X next weekend, I will definitely posting pics.  The will be 15 pounds tomatoes and 24 ears of corn, it will be quite the cook!