Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sweet corn |
| ½ cup | Red Bermuda onion -- diced small |
| ½ cup | White onions -- diced small |
| 1 cup | Cucumber, peeled, seeded -- diced small |
| ⅓ cup | Red bell pepper -- diced small |
| ⅓ cup | Bell pepper -- diced small |
| 8 tablespoons | Fresh lime juice |
| 1 pinch | Salt -- to taste |
| 1 teaspoon | Tabasco sauce |
| 1½ teaspoon | Cumin |
| 1½ teaspoon | Sugar |
| 2 | Fluid ounces White vinegar |
| 2 | Fluid ounces Olive oil -- 100% Extra Virgin |
| 3 | Green Anaheim chili peppers sliced thin,few seeds |
| 3 | Red Anaheim chili peppers -- sliced thin,few seeds |
| 1 | Head Frisee lettuce |
Combine all the ingredients and allow them to set at room temperature for one hour before using.
CHEF'S NOTE: Refrigerate overnight and the flavor builds.
Spoon the relish onto the well-washed leaves of Frisee lettuce. Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that name in this cookbook).
Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE From: Marjorie Scofield Date: 09-29-95 (03:15) (160) Fido: Recipes