What I did last night while procrastinating from writing a paper 🙂
Earthy roasted bell peppers and crazy-hot Scotch bonnets give this relish a recognizable kick, while cumin and paprika lend some Indian flavors resembling of classic chutneys.
This recipe was inspired by Food and Wine magazine.
You will need:
Corn (I used 6 ears of delish CSA goodness)
1 Sweet (Spanish) onion, thinly sliced
Scotch bonnet pepper – as many as you can handle. I had one.
Other hot peppers – I used red ones for color
2 Bell peppers
Apple cider vinegar
1. If you have a grill, roast the corn and the peppers together. This will give the relish a beautiful smoky taste. I don’t have one, so I boiled the corn quickly and roasted the peppers in a non-stick frying pan. Chill the corn and the peppers to room temperature.
2. Chop up the peppers and cut the kernels off the corn.
3. Mix everything in a bowl, add the spices to taste.
4. The relish will keep in the fridge for up to 3 months.
Use on hot dogs, tacos, steak and rice!