Corn Jicama Relish
Recipe type: Relish
Cuisine: Mexican
- ½ cup corn kernels, frozen kind, thawed and drained
- 1 cup finely diced jicama
- 1 cup finely diced Roma tomato
- ¼ cup finely diced sweet bell pepper
- 2 Tbsp chopped ripe olives
- 2 Tbsp apple cider vinegar
- 1 Tbsp picante, salsa roja, or salsa verde
- 2 Tbsp olive oil
- In a glass bowl, mix all the ingredients together.
- Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.
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Summer Vegetable Relish
Recipe type: Relish
Cuisine: American
- 1 yellow squash
- 1 zucchini
- 2 carrots
- 1 red onion
- 2 tablespoons fresh chopped dill or ⅔ teaspoon dry dill
- ⅓ cup cider vinegar
- ¼ cup light brown sugar
- 1 teaspoon whole mustard seed
- 1 teaspoon whole coriander seed
- ½ teaspoon salt
- ⅛ teaspoon crushed red pepper
- Dice yellow squash, zucchini, carrots, red onion.
- Combine yellow squash, zucchini, carrots, red onion and dill and mix well together.
- Over low heat, combine vinegar, sugar, mustard seed, coriander seed, salt and red pepper in small sauce pan.
- Cook until sugar dissolves, approximately 3 minutes
- Pour over vegetable mixture, and toss until all pieces are well coated.
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From The Galley
