Ingredients
2 teaspoons peanut oil
8 cloves garlic, peeled and crushed
1/2 pound red, orange, and yellow bell peppers, cut into thin rings and seeded
2 large onions, peeled and cut into thin rings
6 tomatillos, papery skins removed and halved
4 teaspoons Dijon mustard, mixed with 2 Teaspoons water
4 cups white-wine vinegar
1 cup pineapple juice
2 cups water
1 1/2 cups sugar
2 tablespoons course salt
3 tablespoons whole coriander, crushed
1 tablespoon whole cloves
4 to 6 chipotle peppers, or 3 to 5 fresh chilies of your choice
6 ears corn, husked, silked, and cut into 1/2- to 3/4-inch-thick rounds
Preparation
In a large skillet, heat oil over medium-high heat until hot but not smoking. Add garlic, bell peppers, onions, and tomatillos; reduce heat, and cook, stirring occasionally, until vegetables are slightly softened and peppers have brightened in color, about 5 minutes. Be careful not to overcook or brown; they should be crisp yet tender. Remove from heat, and set aside.
In a nonreactive pot, combine all the remaining ingredients except corn, and bring to a boil over high heat.
Add corn; there should be just enough liquid to cover them. Return to a boil, reduce heat to low, and simmer for 5 minutes. Add reserved vegetables, and return to a simmer. Turn off heat, and allow to cool to room temperature, uncovered.
Cover, and refrigerate. Will last for 2 weeks, covered and refrigerated. Serve chilled.
