I haven't posted a recipe in ages, but this one was so quick and easy and such a big hit that I figured I had to share it. This chili-flavored relish is almost more of a salsa and goes really well with Mexican food - I served it with make your own soft tacos last night, but it would also be great with burritos, nachos or even fajitas.
The recipe comes from a favorite cookbook of mine - Angela Spenceley's A Taste of the Caribbean. I bought it years ago as a souvenir of a sailing trip to the British Virgin Islands and every recipe I've tried has been great, especially when cold winter days leave you longing for the warm sun of the tropics.
Corn and Red Onion Relish
2 cups corn kernels, fresh or thawed frozen
1 large red onion, minced
1 sweet red pepper, minced
1/4 cup jalapeno peppers, chopped (I used Israeli hot peppers)
1 cup fresh ripe tomato, chopped
1 teaspoon minced fresh garlic
1 tablespoon chili powder
1/3 cup sugar
1 cup cider vinegar
1/2 teaspoon oregano
1/2 teaspoon salt
Place all ingredients in a heavy pot and bring to a boil. Lower to a simmer and cook for 10 minutes until the corn kernels are soft.
Remove from heat and cool. Pour into sterilized jars and refrigerate. (I just put it into a plastic container, but I knew it would be used up within a day or two.)
This relish does not keep long so use within the week.