Spicy Corn Relish Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chopped red onion,
1 cup: Chopped red bell pepper,
1 cup: Cider vinegar,
1/2 cup: Finely chopped celery,
1: 4-oz can diced mild green chilies, drained
1/3 cup: Packed golden brown sugar,
2 tbsp: Dry mustard,
2 1/4 tsp: Mustard seeds,
2 tsp: Finely chopped garlic,
Directions:
Combine all ingredients in heavy large saucepan. Bring to boil,
stirring occasionally. Reduce heat; simmer until almost all liquid
has evaporated, stirring occasionally, about 45 minutes. Cool
completely.
This recipe for Spicy Corn Relish comes from Bon Appetit (June 1994),
p 48.
The relish is good to use as a sandwich condiment, a dip for tortilla
chips, or tossed w/ cold cooked pasta for a light salad. Makes 4 cups.
(Can be made 5 days ahead. Cover; chill. Bring to room temperature
before using.)
Shared by Marcia Mascolini, marcia.mascolini@wmich.edu
Fat Free Digest Vol. 8, Issue 39, Tues. May 31, 1994
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Source from luhu.jp
stirring occasionally. Reduce heat; simmer until almost all liquid
has evaporated, stirring occasionally, about 45 minutes. Cool
completely.
This recipe for Spicy Corn Relish comes from Bon Appetit (June 1994),
p 48.
The relish is good to use as a sandwich condiment, a dip for tortilla
chips, or tossed w/ cold cooked pasta for a light salad. Makes 4 cups.
(Can be made 5 days ahead. Cover; chill. Bring to room temperature
before using.)
Shared by Marcia Mascolini, marcia.mascolini@wmich.edu
Fat Free Digest Vol. 8, Issue 39, Tues. May 31, 1994
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Source from luhu.jp
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