INGREDIENTS
8
ears corn (about 3 cups corn kernels)
1 tbsp
olive oil
5 cups
chopped tomatoes (about 3 pounds)
2
large pablano peppers, chopped
1
red jalapeno, seeded and diced
1 cup
chopped red onion
1 1/2 cups
cider vinegar
1/4 cup
lime juice
2/3 cup
sugar
1 1/2 tsp
cumin seeds
1 tsp
coriander seeds
1/2 tsp
red pepper flakes
1 tsp
salt
1/2 tsp
pepper
1 cup
fresh cilantro, chopped