| 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
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”