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Corn and Pepper Relish
Nb persons: 8
Yield:
Preparation time: 10 minutes
Total time: 40 minutes
Source:
1 lg | red bell pepper |
Kernels from 2 ears corn (1½ c) | |
2 Tbsp | olive oil |
¾ tsp | mustard seeds |
½ tsp | fennel seeds |
¼ tsp | celery seeds |
1 sm | red onion, chopped |
½ to 1 | jalapeño, seeded and minced |
⅓ c | apple cider vinegar |
2 Tbsp | honey |
1 tsp | kosher salt |
1. HEAT broiler to high with oven rack 4" from heat source.
2. PLACE bell pepper on baking sheet and broil, turning often, until outside of pepper is charred, about 15 minutes.
3. MEANWHILE, slice kernels from corn and set aside.
4. TRANSFER pepper to medium bowl, cover with plastic, and let steam until tender, about 10 minutes. Peel pepper, then stem, seed, chop, and set aside.
5. HEAT olive oil, mustard seeds, fennel seeds, and celery seeds in large skillet over medium-high heat. Add corn, onion, and jalapeño, and cook until vegetables are crisp-tender, about 3 minutes.
6. REMOVE from heat and stir in bell pepper, apple cider vinegar, honey, and salt. Transfer to container and chill.
NUTRITION (per serving) 86 cal, 1 g pro, 13 g carb, 1 g fiber, 7 g sugars, 4 g fat, 0.5 g sat fat, 246 mg sodium
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