Ingredients

  • 4 ounces onion (1 small onion), peeled and cut into chunks
  • 2 hot peppers, seeded
  • 6 cloves garlic, mashed and peeled
  • ½ cup tightly packed fresh coriander leaves
  • 1 tablespoon tightly packed oregano leaves
  • 1 ½ cups fresh corn kernels (from about 3 ears corn), or canned corn niblets
  • 1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into 1/2-inch dice
  • 3 ribs celery, peeled and chopped (about 3/4 cup chopped)
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons cumin
  • ¾ cup white vinegar
  • ½ cup dark Mexican beer
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      273 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 7 grams protein; 2630 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 cups

Preparation

  1. Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
  2. Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
  3. Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
  4. Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.

28 minutes

Dining and Cooking