Pickled jalapenos, corn & nectarine salsa & tostadas recipe

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  • Yield: 2 Servings


Corn & Nectarine Salsa
  • 2 corn cobs/ears, husks and silks removed
  • 2 nectarines, pitted and cut into thick wedges
  • 1 yellow (bell) pepper, deseeded and thinly sliced
  • 1 yellow (bell) pepper, deseeded and thinly sliced
  • 2 spring onions/scallions, chopped
  • sea salt and freshly ground black pepper
  • fresh coriander/cilantro, roughly chopped, to garnish
  • Tabasco sauce, to serve
  • lime wedges, to serve
Pickled Jalapenos
  • 2¾ cups (650 ml) white wine vinegar
  • ⅓ cup (60 g) caster/granulated sugar
  • 1 tbsp sea salt flakes
  • 1 tsp coriander seeds, coarsely crushed
  • 1 tsp black peppercorns
  • 1 garlic clove, peeled and bruised
  • 18 oz (500 g)large sterilized jar with a lid
  • large sterilized jar with a lid
  • vegetable oil, for shallow-frying
  • 6–8 small plain wheat or cactus tortillas
  • sea salt
How to Make It
    Corn & Nectarine Salsa
  1. Heat a barbecue or griddle pan/grill pan on a medium-high heat and grill the corn, turning occasionally, for about 5–8 minutes until charred and just cooked through. Set aside to cool briefly.
  2. Char the nectarine wedges on the barbecue or griddle pan/grill pan for 1–2 minutes on each side.
  3. Slice off the charred corn kernels and place in a bowl with the remaining ingredients and charred nectarines. Toss to combine and season to taste. Garnish with coriander/cilantro and serve with Tabasco sauce and lime wedges for squeezing over.
  4. Pickled Jalapenos
  5. Combine all the ingredients, apart from the jalapeños, with 650 ml/2¾ cups water in a saucepan and bring to a simmer over a medium heat. Stir until the sugar has dissolved and set aside to cool to room temperature.
  6. Put the jalapeños in the jar, add the liquid, cover with the lid and refrigerate for 2 days before eating. These will keep for 2 months in the fridge.
  7. Tostadas
  8. Heat the vegetable oil (about 2 cm/3-4 inch deep) in a large frying pan/skillet over a medium-high heat.
  9. Fry the tortillas, one at a time, for 1–2 minutes on each side, turning once, until golden and crisp (be careful as the hot oil will spit).
  10. Transfer to a tray lined with paper towels as each one finishes cooking. Season to taste with sea salt and serve.

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