Lucky (and industrious) home canners may already have a pantry full of tangy, golden summertime corn relish to open up at Thanksgiving. The rest of us can concoct this simple-to-prepare substitute a day or two ahead of the big feast. If you set it out on the table in a handsome. old-fashioned canning jar, no one will be the wiser.
Roast pepper over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop pepper.
Combine vinegar, syrup, hot pepper sauce, turmeric, curry powder and salt in large bowl. Gradually whisk in oil. Add red pepper, corn and green onions and toss to coat. Cover and refrigerate overnight, stirring occasionally. (Can be made 3 days ahead).
Let stand at room temperature 30 minutes before serving.
Source: Bon Appetit, November, 1994, P. 112.
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 16|
|Calories from Fat: 29 (59%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 74.1mg||2 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4.5g|
|Protein 0.7g||1 %|
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Calories per serving: 49
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