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June 21, 2006

Confetti Corn and Pea Relish

2 lbs fresh peas or 1 10oz pkg frozen peas

3 large ears corn or 1 10oz pkg frozen whole kernel corn

1/4 cup olive or salad oil

1 med size red pepper, coarsely chopped

1 med size red onion, coarsely chopped

1 garlic clove, sliced in half

1/4 cup pitted ripe olives, sliced

1/4 cup cider vinegar

1 1/2 tsp salt

1/2 tsp sugar

1/2 tsp dried thyme

1/4 tsp black pepper

1. Shell peas if using fresh ones (there should be about 2 cups). With knife, cut kernels from corn (there should be about 2 cups).

2. In 3 qt saucepan over high heat, in 1 inch boiling water, heat peas and corn to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes until tender. Drain vegetables; discard cooking liquid. Place vegetables in medium bowl.

3. In same saucepan over medium heat, in hot olive or salad oil, cook red pepper, onion, and garlic until pepper and onion are tender-crisp, stirring occasionally. Discard garlic. Add red pepper mixture, olives, vinegar, salt, sugar, thyme and black pepper to vegetables in bowl, stirring to mix. If not serving right away, cover and refrigerate to serve chilled later. Makes about 4 cups.

Shared with our recipe list by Shelly.

Posted by Willie Crawford at June 21, 2006 12:43 AM

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