| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Digest, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | c | Chopped red onion |
| 1 | c | Chopped red bell pepper |
| 1 | c | Cider vinegar |
| 1/2 | c | Finely chopped celery |
| 1 | 4-oz can diced mild green chilies, drained | |
| 1/3 | c | Packed golden brown sugar |
| 2 | tb | Dry mustard |
| 2 1/4 | ts | Mustard seeds |
| 2 | ts | Finely chopped garlic |
INSTRUCTIONS
Combine all ingredients in heavy large saucepan. Bring to boil, stirring occasionally. Reduce heat; simmer until almost all liquid has evaporated, stirring occasionally, about 45 minutes. Cool completely. This recipe for Spicy Corn Relish comes from Bon Appetit (June 1994), p 48. The relish is good to use as a sandwich condiment, a dip for tortilla chips, or tossed w/ cold cooked pasta for a light salad. Makes 4 cups. (Can be made 5 days ahead. Cover; chill. Bring to room temperature before using.) Shared by Marcia Mascolini, marcia.mascolini@wmich.edu Fat Free Digest Vol. 8, Issue 39, Tues. May 31, 1994 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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