Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Cider vinegar |
| ½ cup | Sugar |
| ½ teaspoon | Salt |
| ½ teaspoon | Celery seeds |
| ½ teaspoon | Mustard seed |
| 1 large | Green Bell Pepper, seeded, |
| \N \N | And chopped |
| 1 each | In a medium stainless steel, enameled or glass sauce pan, combine the |
| 1 large | Red Bell Pepper, seeded, |
| \N \N | And |
| \N \N | Chopped |
| 2 cups | Fresh or frozen corn |
| \N \N | Kernel |
| 1 cup | Diced celery |
| ½ cup | Finely chopped onion |
| 1 each | Jalepeno pepper, seeded |
| \N \N | And finely chopped |
vinegar, sugar, salt, celery seed and mustard seeds. Bring to a boil over high heat, then lower and simmer, stirring for 1 minute. Add the peppers, corn, celery, and onion. Return to a boild and cook for 10 minutes or until the vegetable have softened. Remove from heat.
Let cool to room temperature. 2. May be stored in refrigerator for up to four days, or frozen and stored in the freezer for a couple of months. Larry Bibich
TO ALL Submitted By JORGE L. VILLARREAL SUBJ CORN RELISH On 08-15-95