Cilantro, jalapeno, cumin, oregano and lime make it Mexican. 51 ears of fresh corn make it a big batch. It's all rather straightforward. Best if you have big pots. Great for gifts -- this is one of SpecD's best loved holiday treats.
Charred bits of onion and the last corn of summer are blended with blistered tomatillos for this tangy salsa. I was conservative on the amount of heat -- add more hot chilies "as desired" and you'll do fine.
Tangy and sweet this homemade corn relish is a go-to item in my pantry. It has been incorporated into many meals over the last year. My favorite use was to add a couple dollops to sour cream and enjoy it as salad dressing.