Perky flavor abounds in this zippy Mexican relish from Maggie Runacre of Brockville, Ont. Serve with roast pork or slather in a ham sandwich.
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14 cups (3.5 L)
* PLUS Cooking time: 20 minutes
- 8 cups corn kernels , fresh or frozen, about 1 kg
- 3 cups chopped onions , about 500 g
- 4 1/2 cups chopped unpeeled tomatoes , about 1 kg
- 3 1/2 cups finely chopped celery , about 500 g
- 3 cups seeded and chopped green bell peppers , about 750 g
- 3 1/2 cups cider vinegar
- 1 cup granulated sugar
- 10 dried whole hot red peppers
- 1 tbsp turmeric
- 1 1/2 tsp mustard seeds
- 1 1/2 tsp salt
- Prepare and measure out all vegetables. If using corn on the cob, slice kernels from cobs. Chop onions, tomatoes, celery and peppers into 1/2 inch (1 cm) pieces. It is not necessary to seed or peel tomatoes
- Measure vinegar, sugar, whole hot red peppers, turmeric, mustard seeds and salt into a large stainless steel pot. Bring to a boil, stirring until sugar is dissolved.
- Add corn, onions, tomatoes, celery and sweet peppers. Return to a boil, stirring often. Then, reduce heat to low and simmer, uncovered and stirring occasionally, until vegetables are just tender and liquid is slightly reduced, about 20 minutes.
- Carefully spoon hot relish into clean hot 500 mL (2 cup/1 pint) jars, filling to within 1/2 inch (1 cm) of the top. Place hot lids over top, add rings and screw down until fingertip tight. To store in a pantry without refrigeration, process jars for 15 minutes in a boiling water canner. Or store any unprocessed jars in the refrigerator.
Nutrition (per serving)
- 1 g,
- 10.6 g,
- 0.1 g,