Sweet corn relish

1 servings

Ingredients

Quantity Ingredient
1½ cup seeded; chopped red bell pepper
1½ cup seeded; chopped green bell pepper
2.00 cup chopped sweet onion
1 (such as a wadmalaw or vidalia)
2.00 cup chopped celery
½ cup chopped fresh chili peppers
1 (such as jalapenos)
3.00 cup white vinegar
½ cup fresh lemon juice
1.00 teaspoon celery seeds
1.00 teaspoon dry mustard
½ teaspoon ground turmeric
6.00 cup sweet corn kernels; (from about 12 ears)

Directions

Put everything but the mustard, turmeric, and corn in a non-reactive pot and simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn.

Bring to a boil, then reduce the heat and simmer for another 5 minutes. Pack the mixture into 6 (½-pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes. Serve this condiment with poultry, beans or rice. This recipe yields 6½ pints of relish.

Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from HOPPIN' JOHN'S LOWCOUNTRY COOKING by John Martin Taylor, published by Bantam From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-23-1998

Recipe by: Emeril Lagasse

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