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Roasted Chile – About any roasted chile or pepper would work in this recipe. It can be hot, medium, mild or just sweet – whatever you prefer and have available. I prefer to roast them because roasting brings out the flavor, but you could also just chop them raw, adding a bit of a crunch to the relish. A mix of roasted and raw works quite well.
Cooked Corn – For this particular batch of relish I used one large ear of leftover grilled corn. Leftover corn from any source would work. If you don’t have leftover corn, use canned or frozen. Just cook the frozen corn before adding it to the relish and then refrigerate. This relish is best served cold.
Cilantro or Parsley – I know there are a lot of people that taste soap when they eat cilantro, so don’t hesitate to substitute it with parsley. I have made this relish with both parsley and cilantro and both batches were great!
Recipe author: MJ of MJ's Kitchen