Corn and Two-Pepper Relish from Monday-to-Friday Cookbook by Michele Urvater
Not only is this a terrific condiment with lamb chops, roast chicken, and hamburgers, it is also a surefire way to wake up a baked potato, enliven a pot of beans, or dress up a ham sandwich. It cou...
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Cooking tools:
- Food processor
- Mixing bowl
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 2 pickled jalapeño peppers Salt
- 1 jar (4 ounces) pickled sweet red peppers
- 1 jar (3 ounces) cocktail onions
- 1 package (10 ounces) frozen corn kernels, thawed
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