Spicy Corn Relish

Name: Spicy Corn Relish
Ingredients: 4 ounces onion (1 small onion), peeled and cut into chunks; 2 hot peppers, seeded; 6 cloves garlic, mashed and peeled; 1/2 cup tightly packed fresh coriander leaves; 1 tablespoon tightly packed oregano leaves; 1 1/2 cups fresh corn kernels (from about 3 ears corn), or canned corn niblets; 1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into 1/2-inch dice; 3 ribs celery, peeled and chopped (about 3/4 cup chopped); 1 tablespoon kosher salt; 1 1/2 teaspoons cumin; 3/4 cup white vinegar; 1/2 cup dark Mexican beer

12 ingredients

11 steps

Ingredients

4 ounces onion (1 small onion), peeled and cut into chunks
2 hot peppers, seeded
6 cloves garlic, mashed and peeled
1/2 cup tightly packed fresh coriander leaves
1 tablespoon tightly packed oregano leaves
1 1/2 cups fresh corn kernels (from about 3 ears corn), or canned corn niblets
1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into 1/2-inch dice
3 ribs celery, peeled and chopped (about 3/4 cup chopped)
1 tablespoon kosher salt
1 1/2 teaspoons cumin
3/4 cup white vinegar
1/2 cup dark Mexican beer

Directions

1

Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
2

Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor.
3

Process until coarsely chopped.
4

Scrape mixture into a 2 1/2-quart souffle dish.
5

Stir in remaining ingredients.
6

Cover tightly with microwave plastic wrap.
7

Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
8

Leaving dish in oven, prick plastic to release steam and uncover carefully.
9

Cook, uncovered, at 100 percent power for 3 minutes.
10

Remove from oven.
11

Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.