Sweet Corn and Anaheim Chile Pepper Relish
- 1 1/2 c Sweet corn
- 1/2 c Red Bermuda onion -- diced
- Small
- 1/2 c White onions -- diced small
- 1 c Cucumber, peeled, seeded --
- Diced small
- 1/3 c Red bell pepper -- diced
- Small
- 1/3 c Bell pepper -- diced small
- 8 tb Fresh lime juice
- 1 pn Salt -- to taste
- 1 ts Tabasco sauce
- 1 1/2 ts Cumin
- 1 1/2 ts Sugar
- 2 Fluid ounces white vinegar
- 2 Fluid ounces olive oil --
- 100 % Extra Virgin
- 3 Green Anaheim chili peppers
- sl Thin,few seeds
- 3 Red Anaheim chili peppers --
- sl Thin,few seeds
- 1 Head frisee lettuce
Combine all the ingredients and allow them to set at room temperature for
one hour before using.
CHEF'S NOTE: Refrigerate overnight and the flavor builds.
Spoon the relish onto the well-washed leaves of Frisee lettuce. Serve as
part of "Grilled Grouper Savoy Grill" (see recipe of that name in this
cookbook).
Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
one hour before using.
CHEF'S NOTE: Refrigerate overnight and the flavor builds.
Spoon the relish onto the well-washed leaves of Frisee lettuce. Serve as
part of "Grilled Grouper Savoy Grill" (see recipe of that name in this
cookbook).
Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
