A refreshing cross between a salsa and a true cooked relish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|olive or canola oil||1 tbsp ketchup|
|1 red onion, finely chopped||2 tsp white wine vinegar|
|8 oz (225 g) cherry tomatoes||2 cups cooked fresh or thawed frozen corn kernels|
|1 small fresh hot red chile, seeded and minced||salt and freshly ground black pepper|
|1 tsp light brown sugar||chopped cilantro, for serving|
|1/4 tsp cayenne pepper|
Heat 2 tsp oil in a saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes, until it begins to soften.
Add the cherry tomatoes, chile, brown sugar, and cayenne and stir well to mix. Reduce heat to low, cover, and cook 5 minutes, until the tomatoes soften.
Transfer to a medium bowl and cool. Stir in the ketchup, vinegar, and corn and season with salt and pepper. Cover and refrigerate overnight.
Just before serving, stir in the cilantro. Serve chilled or at room temperature.
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