Yield: Makes 4 pints
8 cobs of corn (should yield approximately 3 cups corn kernels)
5 cups chopped tomatoes (approximately 3 pounds)
1 cup chopped poblano peppers (approximately 2 large peppers)
1 cup chopped red onion (1 small onion)
11/2 cups cider vinegar
1/4 cup lime juice
2/3 cup sugar
11/2 tsp cumin
1/2 tsp red chili flakes
1 tsp kosher salt
1 tsp coriander seeds
Prepare a boiling water bath and 4 pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.
Husk and de-silk the corn. Place the cobs on a rimmed cookie sheet and place under a broiler set to high. Roast the corn until the kernels darken (this should take 3-5 minutes, depending on your oven). Turn cobs and repeat, until all corn cobs are speckled with spots of caramelization. If you prefer, this roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
Combine all the salsa ingredients in a large pot and bring to a boil. Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices.
Ladle hot salsa into prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply lids and rings and process in a hot water bath for 15 minutes.