5 ears fresh corn, shucked
3 C. tomatoes, chopped
½ C. jalapeno peppers, chopped
½ C. onion, chopped
½ C. apple cider vinegar
½ C. bottled lime juice
¼ C. sugar
½ tsp. red pepper flakes
½ tsp. ground cumin
½ tsp. sea salt

Prepare water bath canner by filling with jars and water to cover. Bring to a boil and then turn to simmer until ready to use. Roast corn ears under broiler or on grill, turning until all sides are a deep golden brown. When cool, cut kernels from cob. Combine all the rest of the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer until liquid is reduced to about half. Ladle into jars leaving ½ inch of headspace, bubble to remove air pockets, and wipe rims. Apply caps and process in the canner for 15 minutes after water returns to a boil. Add water, if necessary, to bring level to at least 1 inch over the tops of the jars. When time is up, turn off heat and let jars rest for 5 minutes. Remove from canner to a heat-proof counter and let cool for 12 hours. Then remove bands, test seals. Unsealed jars should be immediately refrigerated and used within 3-4 days. Label and date and store in a cool, dark area.