Roasted Corn Relish
14 ingredients
4 steps
Ingredients
- 4 None corn cobs, kernels removed
- 2 None onions, diced
- 1 None red pepper, deseeded, diced
- 1 None green pepper, deseeded, diced
- 2 None garlic cloves, crushed
- 1 None long red chili, finely chopped
- 1/4 cup olive oil
- 2 cups cider vinegar
- 1 cup white wine vinegar
- 1/3 cup sugar
- 2 tsp yellow mustard seeds
- 1 tsp turmeric
- 2 tbsp cornstarch
- 1/4 cup water
Directions
-
1Preheat oven to 350°F. Combine all vegetables, garlic and chili in a baking dish and toss with oil. Bake for 30 mins, or until golden. Remove and allow to cool.
-
2In a large saucepan, combine vinegars, sugar, mustard seeds and turmeric. Slowly bring to a boil on medium heat, stirring until sugar dissolves.
-
3Reduce heat to low. Stir in vegetables and simmer for 20-25 mins, stirring occasionally. In a small bowl, blend cornstarch into water and add to mixture in saucepan. Cook, stirring, for 4-5 mins, or until mixture thickens.
-
4Spoon into hot sterilized jars. Seal immediately. When cool, label and date. Serve with cold meats, cheese and pickled onions.
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