A refreshing cross between a salsa and a true cooked relish.
Substitute 2 tsp ras-al-hanout (North African spice mixture) for the chile and cayenne. Serve warm.
Add ½ cup finely diced red, green, and yellow pepper with the cilantro.
Preparation Time15 min
Preparation Time - Text15 minutes, plus standing
Cooking Time10 min
Cooking Time - Text10
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturehot & spicy, savory
Type of DishCondiments
- Olive or canola oil
- 1 red onion, finely chopped
- 8 oz (225g) cherry tomatoes
- 1 small fresh hot red chile, seeded and minced
- 1 tsp light brown sugar
- ¼ tsp cayenne pepper
- 1 tbsp ketchup
- 2 tsp white wine vinegar
- 2 cups cooked fresh or thawed frozen corn kernels
- Salt and freshly ground black pepper
- Chopped cilantro, for serving
Heat 2 tsp of oil in a saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes, until beginning to soften.
Add the cherry tomatoes, chile, brown sugar, and cayenne and stir well to mix. Reduce the heat to low and cover. Cook 5 minutes, until the tomatoes soften.
Transfer to a bowl and cool. Stir in the corn, ketchup, and vinegar. Season with salt and pepper. Cover and refrigerate overnight.
Just before serving, stir in the cilantro. Serve chilled or at room temperature.
2008 Dorling Kindersley