- 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. Toss to coat. 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.
Per Serving: 21 calories; 1 2.9 0.4 0 34 Full nutrition
ReviewsRead all reviews 19
Surprisingly the ingredients really complimented each other! THis went great with Cuban Shredded Pork and crusty bread.
This was awesome! It went great with our hamburger dinner. I think it's better than Red Hot and Blue (restaurant in the SE part of the state). I roasted the peppers in the oven and have to sa...
I brought this to our Family Christmas Party and it was the only dish that was completely eaten. I've given the recipe to several people because they enjoyed it so much.
I only made this to clear out some leftovers but I will hang on to the recipe! It was very good. I cut down the recipe so I could just use one bag of corn (which is about 2C). I also had to make...
Very flavorful relish - sweet and tangy with just a hint of heat. It's wonderful, just as it is, but I may add a bit of celery seed the next time because I think that flavor would compliment th...
I have only just mixed this up...thought it has not had time to set in the fridge, I can't stop eating it. I have made this for a vegan pot luck and I am sure it will go over great. I used a ja...
This is so delicious! The addition of the real maple syrup definately puts it over the top in smooth flavor.
Great side. I bought the mixed small peppers from Costco but it was a lot of work to break them down. I didn't have cider vinegar, green onions, or maple syrup. I skipped the onion, used Balsami...