Note: It’s best to start the salsa the night before your want to eat it as the pickled corn should rest in the fridge overnight!
1 cup frozen yellow corn kernels
2 chile d’arbol, whole
2 garlic cloves, minced
¼ cup lime juice
½ cup water
¼ cup rice vinegar
¼ cup white wine vinegar
1 tbsp agave nectar
1 tbsp sugar
1 tbsp salt
Yield: about 1 cup (without pickling liquid)
Combine the first set of ingredients (corn, chile, garlic and lime juice) in a heat-proof container.
Heat the second set of ingredients in a pot over medium-high heat.
When the sugar has dissolved and just before the liquid comes to a boil, remove from heat and pour over the corn mixture.
Cover with parchment paper and a small plate to help weigh the corn down so it is fully submerged.
Allow to cool completely overnight in the refrigerator.
1 quince, peeled and diced
1 kohlrabi, peeled and diced
1 batch pickled corn, strained (see recipe below)
1 Fresno chile, ribbed/seeded and finely diced
¼ bunch cilantro, chopped
¼ bunch parsley, chopped
2 tbsp lime juice (plus more to taste)
1 tsp pink peppercorn, crushed
salt to taste
Make sure pickled corn is strained well from the pickling liquid before mixing salsa.
Combine all ingredients in a bowl and season to taste with salt and more lime juice.
Garnish chili with salsa.
This salsa is very modification friendly. Swap out ingredients per personal preference or local and seasonal availability. Try apples, red onion, radishes, fennel - whatever you like or is freshest and in season!
Serve with KINDRED’S 30-Hour White Bean Chili.