How to Make Red Pepper and Corn Relish - A Step-by-Step Guide

If you are looking for a delicious and versatile relish to add some flavor and color to your meals, then look no further than this red pepper and corn relish recipe. This relish is the perfect way to add a burst of sweet and tangy flavor to your favorite dishes, and it's incredibly easy to make. Whether you want to top off a burger, add some zing to a salad, or just enjoy it as a side dish, this red pepper and corn relish is sure to become a staple in your kitchen.

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Ingredients

  • 1 large red bell pepper
  • ¼ cup cider vinegar
  • 3 tablespoons real maple syrup
  • 2 ½ teaspoons hot pepper sauce
  • 2 teaspoons ground turmeric
  • 1 teaspoon salt
  • ⅓ cup vegetable oil
  • 3 (10 ounce) packages frozen corn kernels, thawed and drained
  • ½ cup chopped green onions

Information

  • Servings: 80
  • Yield: 8 cups

  • Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
  • In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.
  • Nutrition

    21 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 34mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 0g
    • Vitamin C: 4mg
    • Calcium: 2mg
    • Iron: 0mg
    • Potassium: 32mg