Tomato Corn Relish Recipe
Ingredients
| Corn on the cob | 2 Cup (16 tbs) | |
| 2 pounds ripe tomatoes, peeled, seeded, and juiced, or 1 28-ounce can whole tomatoes, drained, seeded, and chopped into 1/4-inch dice | ||
| Onions | 1/2 Cup (16 tbs), chopped | |
| Sweet red pepper | 1/2 Cup (16 tbs), diced | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Jalapeno pepper | 1 To taste, finely chopped | |
| 2 tablespoons chopped fresh coriander or Italian parsley | ||
| Ground cumin | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
MAKING
1. In a large ceramic bowl, combine all the ingredients and toss well to mix thoroughly.
2. Cover and refrigerate for at least 4 hours or preferably overnight until the flavors are well blended and relish is chilled.
3. Stir the relish a few times while in the refrigerator.
4. Taste and add more seasonings if required.
SERVING
5. Spoon into a bowl and serve chilled or at room temperatue.
1. In a large ceramic bowl, combine all the ingredients and toss well to mix thoroughly.
2. Cover and refrigerate for at least 4 hours or preferably overnight until the flavors are well blended and relish is chilled.
3. Stir the relish a few times while in the refrigerator.
4. Taste and add more seasonings if required.
SERVING
5. Spoon into a bowl and serve chilled or at room temperatue.
Chef
