Corn and Red Onion Relish

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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.

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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.

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Enjoy!

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Corn and Red Onion Relish

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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

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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.

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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.)

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This relish does not keep long so use within the week.

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