MEXICAN RELISH (CILANTRO, ONIONS AND LIME)
Provided by Sia
Number Of Ingredients 4
Steps:
- Once the cilantro is cleaned dice it up and add to a bowl
- Dice up a small white onion, or half of a large one and add the diced onions to the bowl with the cilantro
- Add the juice from one lime
- Add salt to taste (approx. 1/2 tsp)
- Mix together well, and store in the refrigerator
MEXICAN CORN RELISH
Our family ate at a Ruby Tuesday restaurant on vacation and liked the mexican-flavored corn relish on their salad bar. I tried to remember the flavor and when I found recipe #10711 for corn relish that sounded good, I modified it to taste like what I remembered. Might not be exactly the same, but my family loves the way this recipe turned out. Thanks to Diana Neal for the original recipe.
Provided by Jenny Webb
Categories Corn
Time 54m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Cook ears of corn in boiling salted water for 4 minutes.
- Remove and plunge in ice water to cool, strain and cut corn from the cob.
- You want 10 cups.
- Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
- Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
- Process for 15 minutes in a boiling water bath.
MEXICAN RELISH
A delicious Southwestern relish. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Vegetable
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Heat vinegar; add chili powder and boil for ten minutes in a large saucepan.
- Add mustard and salt.
- Chop vegetables finely; add horseradish and place in a jar.
- Add boiling vinegar to cover.
- Seal.
- Serve with meat.
Nutrition Facts : Calories 393.5, Fat 7.2, SaturatedFat 0.9, Sodium 825.2, Carbohydrate 59.8, Fiber 17.9, Sugar 32.3, Protein 13.6
CORN RELISH
Steps:
- Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.
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