2tbspVSOP Extra Virgin Olive Oil, any single varietal will work, or garlic, chipotle, basil, etc
1edium Red Onion, diced
½cupGreen Bell Pepper, chopped
4cups Corn Kernels, i used a mixture of fresh corn and trader joe's roasted frozen corn
1tspFine Sea Salt
1tspTumeric
¼cupBrown Sugar, light or dark, packed
¼cupRaw Gallberry Honey, we love organic mounains raw gallberry honey
¼cupWater
1 ¼cupsVSOP Serrano Honey Vinegar
1tbspDry Mustard Powder, we love penzeys regular canadian mustard powder
¾tspCelery Seeds
2dashesVSOP Cayenne Chile Pepper Extra Virgin Olive Oil
1
In a large pan, saute the onions and bell peppers in the olive oil till softened, about 7 minutes.
2
Add the corn kernels, salt and tumeric. Saute for another few minutes.
3
Add all of the remaining ingredients and bring to a boil. Reduce to a simmer and cook until the relish has thickened slightly, about 20-30 minutes. Let cool then pour into jars and refrigerate. Relish will keep up to 1 month refrigerated. Enjoy!
Ingredients
2tbspVSOP Extra Virgin Olive Oil, any single varietal will work, or garlic, chipotle, basil, etc
1edium Red Onion, diced
½cupGreen Bell Pepper, chopped
4cups Corn Kernels, i used a mixture of fresh corn and trader joe's roasted frozen corn
1tspFine Sea Salt
1tspTumeric
¼cupBrown Sugar, light or dark, packed
¼cupRaw Gallberry Honey, we love organic mounains raw gallberry honey
¼cupWater
1 ¼cupsVSOP Serrano Honey Vinegar
1tbspDry Mustard Powder, we love penzeys regular canadian mustard powder
¾tspCelery Seeds
2dashesVSOP Cayenne Chile Pepper Extra Virgin Olive Oil
Directions
1
In a large pan, saute the onions and bell peppers in the olive oil till softened, about 7 minutes.
2
Add the corn kernels, salt and tumeric. Saute for another few minutes.
3
Add all of the remaining ingredients and bring to a boil. Reduce to a simmer and cook until the relish has thickened slightly, about 20-30 minutes. Let cool then pour into jars and refrigerate. Relish will keep up to 1 month refrigerated. Enjoy!
