Sunday, November 23, 2008

Thanksgiving Corn Relish

This is an old family favorite that Greg and I enjoy on Thanksgiving, but it's so easy to make that you don't need to wait for a holiday to enjoy it. The recipe makes 1 cup of relish, and you can simply multiply it if you need more. The original recipe called for tabasco sauce, but I think it tastes better with any variety of Texas Pete Hot Sauce or Durn Good Hot Sauce. Plan ahead and make this corn relish several days before you plan on serving it, because the flavors get better if you can let it sit in the refrigerator for a few days.

1/4 cup sugar
1/2 tsp salt
1/2 tsp celery seed
1/4 tsp mustard seed
1/2 cup vinegar
1/4 tsp Texas Pete Hot Sauce, OR Durn Good Hot Sauce, OR Tabasco sauce
1 12oz can of whole kernel corn
2 Tbs chopped green pepper
1 Tbs chopped pimiento
1 Tbs minced onion

In a small saucepan, heat the sugar, salt, celery seed, mustard seed, vinegar and hot sauce to boiling. Boil for 2 minutes. Remove from heat and stir in the remaining ingredients. Cool and refrigerate, preferably in a glass container, at least overnight and ideally for a few days before serving.

Zestfully yours,

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