Mexican relish

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PREP TIME

35 min

Makes

14 cups (3.5 L)

* PLUS Cooking time: 20 minutes

Ingredients

  • 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

Instructions

  • 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)

  • Calories
  • 42,
  • Protein
  • 1 g,
  • Carbohydrates
  • 10.6 g,
  • Fat
  • 0.1 g,

Perky flavor abounds in this zippy Mexican relish from Maggie Runacre of Brockville, Ont. Serve with roast pork or slather in a ham sandwich.