Corn & Chili Salsa - cooking recipe

Ingredients

9 ears corn (Husked)
2 red peppers
2 jalapeno peppers
1 banana pepper
2 habanero peppers
2 garlic cloves
1/2 onion
1 cup sugar
1/2 cup apple cider vinegar
1 tablespoon chili powder
1/2 teaspoon dried chipotle powder
2 teaspoons salt
1 teaspoon ground black pepper

Preparation

Heat Grill and roast corn and red peppers till slight browning occurs on all sides about 10 minute on high heat. While cooling deseed other peppers and dice. Add to vinegar in large pot. Then add minced garlic, onions, and all seasonings. Dice red peppers and cut corn from the cob. Heat to rolling boil and hold for about 15 minute stirring frequently. Use proper canning techniques to jar up. Hold in jars at full boil for 35 minute remove and let cool. Makes about 7 cups.