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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This tangy corn relish recipe fatures fresh corn, bell pepper, diced green tomato and tomatillos and gets a kick from jalapeno pepper. Make a milder relish by seeding the jalapeno. Ingredients:
1 cup champagne or white wine vinegar |
1/2 cup sugar |
1/2 cup water |
1/2 teaspoon kosher salt |
1/4 teaspoon black peppercorns, crushed |
1 bay leaf |
1 1/2 cups fresh corn kernels (about 2 ears) |
1 cup diced red bell pepper |
1/2 cup diced green tomato |
1/2 cup diced tomatillo |
3 tablespoons minced shallots |
2 tablespoons minced jalapeño pepper |
Directions:
1. Place first 6 ingredients in a medium saucepan; bring to a boil. Add corn and the remaining ingredients; simmer 15 minutes. Remove and discard bay leaf. Serve chowchow chilled or at room temperature.
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