Spicy Corn Relish
Recipe Type: Condiment
Author:
Ingredients
- 4 ears corn, husked
- 2/3 c. yellow onion, chopped
- 2 cloves garlic, minced
- 1 habenero pepper, seeded & finely chopped
- 2/3 cup sweet red pepper, chopped
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. non-iodized salt
- black pepper to taste
- 1 1/4 c. cider vinegar
- 2/3 c. sugar
- 3 Tbsp. cilantro, chopped
Instructions
- Boil corn for about 5 minutes.
- Drain & cool a bit.
- Cut kernels from cob & place in medium stainless steel saucepan.
- Add remaining ingredients except cilantro to saucepan & bring to a boil over high heat.
- Reduce heat & simmer for 20 minutes uncovered.
- Stir in cilantro & cook another minute.
- Keeps in fridge for several weeks.
- To can: remove from heat & ladle into sterilized 1/2 pint jars, leaving 1/2 in inch of headspace.
- Process in a hot-water bath canner for 15 minutes.
