Spicy Corn Relish
Updated Oct. 12, 2023
- Total Time
- 28 minutes
- Prep Time
- 20 minutes
- Cook Time
- 8 minutes
- Rating
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Ingredients
- 4ounces onion (1 small onion), peeled and cut into chunks
- 2hot peppers, seeded
- 6cloves garlic, mashed and peeled
- ½cup tightly packed fresh coriander leaves
- 1tablespoon tightly packed oregano leaves
- 1½cups fresh corn kernels (from about 3 ears corn), or canned corn niblets
- 1large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into ½-inch dice
- 3ribs celery, peeled and chopped (about ¾ cup chopped)
- 1tablespoon kosher salt
- 1½teaspoons cumin
- ¾cup white vinegar
- ½cup dark Mexican beer
Nutritional analysis per serving (4 servings)
127 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 623 milligrams sodium
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 2½-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