Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | seeded; chopped red bell pepper |
| 1½ cup | seeded; chopped green bell pepper |
| 2.00 cup | chopped sweet onion |
| 1 \N | (such as a wadmalaw or vidalia) |
| 2.00 cup | chopped celery |
| ½ cup | chopped fresh chili peppers |
| 1 \N | (such as jalapenos) |
| 3.00 cup | white vinegar |
| ½ cup | fresh lemon juice |
| 1.00 teaspoon | celery seeds |
| 1.00 teaspoon | dry mustard |
| ½ teaspoon | ground turmeric |
| 6.00 cup | sweet corn kernels; (from about 12 ears) |
Put everything but the mustard, turmeric, and corn in a non-reactive pot and simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn.
Bring to a boil, then reduce the heat and simmer for another 5 minutes. Pack the mixture into 6 (½-pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes. Serve this condiment with poultry, beans or rice. This recipe yields 6½ pints of relish.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from HOPPIN' JOHN'S LOWCOUNTRY COOKING by John Martin Taylor, published by Bantam From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-23-1998
Recipe by: Emeril Lagasse
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