Corn Chip Serrano Relish Food

SWEET CORN RELISH

Steps:

• Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
• Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.

EASY POBLANO PEPPER RELISH

Steps:

• Gather the ingredients.
• Poblano peppers have a thick skin that is best removed. To do so, you can char the peppers on an open flame or an outdoor grill.
• Keep a close eye on the peppers so that they don't burn. They're ready when their skin begins to darken and bubble and peels away from the pepper flesh easily. Once this happens on one side of the peppers, flip them over. The entire process can take 15 to 20 minutes or so, depending on the peppers' size.
• Remove the peppers from the oven and allow them to cool. Once you can handle them, gently peel away the darkened skin and discard it.
• Remove the stem and cube the poblanos into small, even-sized pieces. You can either discard or include the seeds. Set the poblanos aside.
• Heat the oil in a large pan. Once it's hot, add the onion and sauté until it is soft and translucent.
• Add the serranos and cook until they soften.
• Now add the poblano pepper pieces, sprinkle in a half teaspoon of fine sea salt and the pinch of sugar, and then add the vinegar.
• Give the pan a good stir and continue to cook for another 10 minutes to really allow the flavors to come together.
• Taste the relish and add more salt or vinegar if desired. Serve warm or store in the refrigerator for up to one week.

OLD-FASHIONED CORN RELISH

Steps:

• In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

PINEAPPLE RELISH

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

CORN RELISH

Steps:

• Heat the oil in a saucepan. Tip in the shallot and cook for 5 mins until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.
• Bring to the boil, then cook for 10 mins until the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to cool. Serve with hot dogs, burgers or pork chops.

REFRIGERATOR CORN RELISH

Steps:

• Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
• In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.