Sweet Corn Relish

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Seeded, chopped red bell pepper
1 1/2 cups	219g / 7.7oz	Seeded, chopped green bell pepper
2 cups	125g / 4.4oz	Chopped sweet onion
		(such as a Wadmalaw or Vidalia)
2 cups	220g / 7.8oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped fresh chili peppers
		(such as jalapenos)
3 cups	711ml	White vinegar
1/2 cup	118ml	Fresh lemon juice
1 teaspoon	5ml	Celery seeds
1 teaspoon	5ml	Dry mustard
1/2 teaspoon	2.5ml	Ground turmeric
6 cups	375g / 13oz	Sweet corn kernels (from about 12 ears)

Recipe Instructions

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 (1/2-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 6 1/2 pints of relish.

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 - http://www.foodtv.com

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