Fresca Relish Food

FRESCA RELISH

Steps:

• Place onion, carrots, green bell pepper, cucumber, radishes, broccoli, cherry tomatoes, garlic, vinaigrette, pepperoncini juice, salt, and pepper in a food processor; pulse until evenly chopped. Refrigerate until flavors blend, at least 1 hour.

GRILLED SWORDFISH WITH SALSA FRESCA

Steps:

• Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

FRESH GARDEN RELISH

Steps:

• Grind the cabbages, carrots, onions and peppers in a food chopper (I grated), then add salt and let stand 2 hours.
• Place in a colander and drain.
• Wash if mixture is too salty.
• Add the vinegar, sugar, celery seed and mustard seed and stir well.
• Heat and pour into sterilized jars and seal.
• Variation: Instead of carrots, I used grated summer squash, green tomatoes and added 6-8 hot jalapeno peppers.

FIESTA CORN RELISH

Steps:

• Bring a large pot of water to a boil over high heat.
• Add corn, cover and cook for 6 minutes.
• Drain and cool until easy to handle.
• With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
• Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
• Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
• Stir in cilantro and cook 2 minutes longer.
• Remove from heat.
• Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
• Process 15 minutes for pint jars.

FRESCA RELISH

Steps:

• Place onion, carrots, green bell pepper, cucumber, radishes, broccoli, cherry tomatoes, garlic, vinaigrette, pepperoncini juice, salt, and pepper in a food processor; pulse until evenly chopped. Refrigerate until flavors blend, at least 1 hour.