This Corn Relish with Serano Chile Peppers Recipe is absolutely delicious as a salsa, poured on tacos and garnished on the side of meat dishes. Beef, Pork, Chicken and even Lamb…..
Here is a topping you can put on hot dogs, pork, and tacos, and something you can make at home. It is a wonderful addition to food, especially in the summer time, with its tingle of sweet and spice. To make this topping, get the following: one large cucumber (seeded and chopped), two cups of chopped onions, one red pepper (seeded and chopped), four cups of corn (cut from multiple ears), two diced tomatoes, one green chili pepper (minced), 1.25 cups of sugar, two tablespoons of salt, half teaspoon of black pepper, 1.5 cups of apple cider vinegar (be careful of how acid it may be), half teaspoon of turmeric, two teaspoons of mustard seeds, and half teaspoon of grounded cumin.
Making it is easy. First, individually pulse the onions, cucumber, and peppers in the food processor, and then pour it all in a pot partially filled with water. Next, all of the other ingredients in the pan and bring it to a boil. Then, lower the heat and cover it for the next 25 minutes. When it’s finished, take a big spoon and scoop the newly made relish to put into jars. Seal it and put it in the fridge; it should last for over a month. When it is time to add on to your summer cookout in hot dogs and tacos, take it out and put on a little bit on the top. Without sweating a beat, you will find your corn relish to be refreshing to the taste buds.
Red Bell Peppers
Red or Green Serano Chile Peppers
Apple Cider Vinegar (5% acidity)
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