Red Pepper and Corn Relish

Name: Red Pepper and Corn Relish
Yield: 80
Ingredients: 1 large red bell pepper; 1/4 cup cider vinegar; 3 tablespoons real maple syrup; 2 1/2 teaspoons hot pepper sauce; 2 teaspoons ground turmeric; 1 teaspoon salt; 1/3 cup vegetable oil; 3 (10 ounce) packages frozen corn kernels, thawed and drained; 1/2 cup chopped green onions

👥 80 servings 👁️ 1 views

Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.

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🔗 Recipe adapted from AllRecipes

#Lunch

📊 At a Glance

Serves 80

Difficulty Medium

🛒 Ingredients

1 large red bell pepper

1/4 cup cider vinegar

3 tablespoons real maple syrup

2 1/2 teaspoons hot pepper sauce

2 teaspoons ground turmeric

1 teaspoon salt

1/3 cup vegetable oil

3 (10 ounce) packages frozen corn kernels, thawed and drained

1/2 cup chopped green onions

Nutrition Facts

Servings per recipe 80

Serving size 1 serving

Amount per serving

Calories 21

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 34mg 1%

Total Carbohydrate 2.9g 1%

Dietary Fiber 0.3g 1%

Total Sugars 0.9g

Protein 0.4g 1%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Roast the red pepper over a gas flame or under the broiler until blackened on all sides.

Remove from heat and seal in a paper bag and let stand for 10 minutes.

Peel, seed and chop.

In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt.

Gradually whisk in the oil.

Add the chopped red pepper, thawed corn and green onions.

Cover a refrigerate overnight, stirring occasionally.

Can be made up to 3 days ahead of time.

Let relish stand at room temperature for 30 minutes before serving.