| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lowcountry |
Emlive07 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Seeded; chopped red bell pepper |
| 1 1/2 |
c |
Seeded; chopped green bell pepper |
| 2 |
c |
Chopped sweet onion |
|
|
(such as a Wadmalaw or Vidalia) |
| 2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped fresh chili peppers |
|
|
(such as jalapenos) |
| 3 |
c |
White vinegar |
| 1/2 |
c |
Fresh lemon juice |
| 1 |
ts |
Celery seeds |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Ground turmeric |
| 6 |
c |
Sweet corn kernels; (from about 12 ears) |
INSTRUCTIONS
Put everything but the mustard, turmeric, and corn in a non-reactive pot
and simmer for about 5 minutes. Put the mustard and turmeric in a small
bowl or teacup and mix together with some of the hot liquid from the pot,
then add the mixture to the pot along with the corn. Bring to a boil, then
reduce the heat and simmer for another 5 minutes. Pack the mixture into 6
(1/2-pint) sterilized jars, seal, and process in a boiling water bath for
10 minutes. Serve this condiment with poultry, beans or rice. This recipe
yields 6 1/2 pints of relish.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from HOPPIN' JOHN'S
LOWCOUNTRY COOKING by John Martin Taylor, published by Bantam From the TV
FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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