Inspiration for this post comes from eating at The Canteen yesterday. Mr. S. and I stopped by TIBS for a coffee and I spotted Canteen’s fried green tomato sandwich (blue cheese, corn relish and jalapeño jelly).
It was scrumptious to say the least. Local corn is everywhere and the sandwich from Renée’s shop had me longing for my own bit of corn relish heaven. This semi-sweet vegetable relish or salsa is so incredibly easy to make. For those who want to dip their toe into the relish-making/condiment world, this recipe is insanely forgiving…you really cannot mess it up!
The Culinary Chase’s Note: Make sure to chop the veggies roughly the same for a uniformed look as this will allow for even cooking. My taste test came out with flying colors. This relish is a perfect condiment for hamburger or hot dog toppings. It’s also delicious with chicken, pork or beef dishes. Enjoy!
- 1 cup white vinegar
- ½ cup white sugar
- 2 teaspoons sea salt
- 1 teaspoon dry mustard
- ¼ teaspoon celery seeds
- ¼ teaspoon turmeric
- ½ cup chopped red bell peppers
- ½ cup chopped green bell peppers
- 2½ cups fresh corn kernels
- ¼ teaspoon hot pepper sauce
- ¾ cup chopped onions
- 1½ tablespoons flour
- In a saucepan, bring vinegar, sugar, salt, mustard, celery seeds, turmeric and hot pepper sauce to boil. Stir in vegetables (except flour). Reduce heat and simmer, stirring often, until softened, about 20 minutes.
- In a small container (with a lid) add flour and 1½ tablespoons water, cover. Shake to combine and then add to the relish. Bring to a boil until thickened, about 5 minutes. Fill hot jars, leaving ½-inch head space. Cover with prepared lids and place in boiling water canner for 10 minutes.
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