Spicy Corn Relish
Updated October 11, 2023
- Total Time
- 28 minutes
- Prep Time
- 20 minutes
- Cook Time
- 8 minutes
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Ingredients
4 ounces onion (1 small onion), peeled and cut into chunks
2 hot peppers, seeded
6 cloves garlic, mashed and peeled
½ cup tightly packed fresh coriander leaves
1 tablespoon tightly packed oregano leaves
1 ½ cups fresh corn kernels (from about 3 ears corn), or canned corn niblets
1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into ½-inch dice
3 ribs celery, peeled and chopped (about ¾ cup chopped)
1 tablespoon kosher salt
1 ½ teaspoons cumin
¾ cup white vinegar
½ cup dark Mexican beer
Nutritional analysis per serving
26 grams carbs; 130 calories; 1 gram fat; 4 grams fiber; 623 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
- Step 2
Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 ½-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
- Step 3
Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
- Step 4
Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.
Private Notes