Fiesta Relish
From jo_jo_ba 9 years ago
- 1 hour to make
- Serves 24
Fresh, local corn gets roasted to bring out even more of it's natural sugars before teaming up with homegrown tomatoes and peppers in a tangy, sweet relish perfect for canning. Makes 3 cups, 24 (2-tbsp) servings
Ingredients
- 2 ¾ cups cooked corn kernels (roasted if desired) shopping list
- 2 hot banana peppers, seeded and finely chopped shopping list
- 1 large plum tomato, diced shopping list
- 2 garlic cloves, minced shopping list
- 1 cup cider vinegar shopping list
- ½ tsp liquid stevia shopping list
- ¾ cup minced green onion (I used Egyptian onion bulbs) shopping list
- ½ large red bell pepper, diced shopping list
- ½ tsp cumin shopping list
- ¼ tsp ancho chili powder (or guajillo chile powder if you like more heat) shopping list
- 1 tsp coarse sea salt shopping list
- ½ tsp ground black pepper shopping list
- 1 tsp coriander shopping list
- ¼ tsp celery seed shopping list
- ½ tsp mustard seed shopping list
- ¼ tsp ground turmeric shopping list
- 1 tbsp agar flakes shopping list
How to make it
- Place all the ingredients into a deep pot and bring to a boil over high heat.
- Reduce heat and cook, uncovered, for 25 minutes, stirring frequently.
- Spoon into jars and process 15 minutes in a waterbath.
People Who Like This Dish 1
- clbacon Birmingham, AL
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