Great color, vibrant on the plate, this relish works with virtually any sausage and meat terrine. Brian and I tend to make it September through October, when the corn has become a little more sweet.
Yield: 1 quart/1 liter
- 6 cups/600 grams fresh corn kernels
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, cured, seeded and diced
- ½ cup/70 grams onion, diced small
- 4 small Roma or plum tomatoes (8 ounces/225 grams) peeled, seeded, and diced
- 1 cup/225 grams sugar
- 1 ½ cups/375 milliliters cider vinegar
- 1 ½ teaspoons/8 grams kosher salt
- ¾ teaspoon/3 grams ground white pepper
- 1 teaspoon/3 grams ground turmeric
- 1 teaspoon/4 grams mustard seeds
- 2 tablespoons/20 grams cornstarch
- 2 tablspoons/15 milliliters water
© 2005 Michael Ruhlman and Brian Polcyn
1. Combine all the ingredients except of the cornstarch and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer gently for 30 minutes, stirring frequently.
2. Dissolve the cornstarch in the water, and stir into the relish to thicken it. Remove from heat.
3. Cool, then cover and refrigerate.
Nutritional information is based on 16 servings.
Nutrients per serving (% daily value)
23mcg RAE (1%)