Mexican Relish Recipes

MEXICAN RELISH (CILANTRO, ONIONS AND LIME)

Mexican Relish (Cilantro, Onions and Lime) image

Provided by Sia

Number Of Ingredients 4

Ingredients

1 Lime
1 Bunch of Cilantro, washed and patted dry
1 Small white onion, or half of a large one, diced
Salt to taste

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

Mexican Corn Relish image

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

Ingredients

22 ears corn
4 cups chopped vegetables (any combination of onions, bell peppers, celery, seeded jalapenos)
1/2 cup chopped cilantro
2 cloves minced garlic
3/4 cup white sugar
2 1/2 cups distilled white vinegar
1 lime, zest of
2 limes, plus enough water to equal 2 cups liquid, juice of
1 teaspoon canning salt
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground cayenne pepper
1 tablespoon cumin seed
1 tablespoon ground coriander

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

Mexican Relish image

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

Ingredients

1 pint vinegar
2 tablespoons chili powder
1 tablespoon dry mustard (Coleman's preferred)
1/4 teaspoon salt
4 green tomatoes
2 green bell peppers, seeded
1 onion, peeled
1/2 teaspoon prepared horseradish

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

Corn Relish image

Provided by Food Network

Categories side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12

Ingredients

12 ears fresh corn
2 cups water
1 1/2 cups green pepper, chopped
1 1/2 cups roasted red pepper, chopped
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water

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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