- 2 C Fresh Green Tomato (chopped small)
- .5 C Red Bell Pepper (chopped small)
- .5 C Green Bell Pepper (chopped small)
- .75 C Onion (chopped small)
- 2 C Cabbage (chopped small)
- 1.5 TB Salt
- 1 tsp Coriander (fresh, ground)
- 1 tsp Black Pepper (fresh, ground)
- 1 tsp Mustard Seed (yellow or black)
- .13 tsp Allspice (fresh, ground)
- .13 tsp Cinnamon (ground)
- 1.5 C Lucini Pinot Grigio Vinegar
- .75 C Brown Sugar
Combine the chopped vegetables with the salt and cover with hot water. Refrigerate and let stand for 12 hours.
Drain the vegetables and softly press out all possible liquid.
Add the spices to combined vinegar and brown sugar and heat to a boil in a sauce pan.
Add vegetables and boil gently 30 minutes or until the mixture is reduced by one-half.
The corn at my farmers market this summer has been outstanding and this is another great way to use this beautiful vegetable.
In a saucepan, bring the vinegar and sugar to a boil, stirring often to dissolve the sugar. Simmer for 10 minutes, until mixture is reduced to 3/4 cup. Reserve liquid in a bowl. Heat the olive oil in the saucepan over medium heat. Add the onion, jalapeño, paprika, turmeric and salt. Cook, stirring, for about 2 minutes, until the jalapeño softens. Add the corn and cook 3 minutes longer. Add the vinegar mixture and the basil to the corn and simmer for 5 minutes. Refrigerate for 20 minutes. Remove from fridge, add the garlic oil and mix well.
Posted in heathy diet, olive oil, recipes, seasonal
Tagged condiment, cooking, corn, corn relish, famers market, food, recipe, relish, sauce