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Mexican   -   Chile Confetti Relish   adapted from The Whole Chile Cookbook

Description
Ingredients
  • 4 Medium Jalapeno Peppers -- chopped
  • 1 Medium Poblano Pepper -- chopped
  • 1 Small Red Bell Pepper -- chopped
  • 5 Ears Corn -- with husks
  • 2 Medium Scallions -- chopped
  • 1 Tablespoon Fresh Oregano -- chopped
  • 1 Small Onion -- chopped
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons White Vinegar -- or ***
  • Hot Chile Vinegar
Directions 1. Soak the ears of corn (in husks) in water for 30 minutes.
2. Roast corn on hot grill or place them in 400* oven for 20 minutes.
3. Cut corn off cobs.
4. Combine chopped peppers, oregano, corn, scallions, toss well.
5. Heat oil and saute onion until soft.
6. Add vinegar and bring to a boil.
7. Pour vinegar mixture over corn mixture and allow to sit for 1 hour before using.
Serves 4
Time to Make 0:00



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