A refreshing cross between a salsa and a true cooked relish.
Yield : 4 servings
Prep Time : 15 minutes, plus standing
Cooking Time : 10 minutes, plus chilling
Ingredients
- 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
Directions
1. 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.
2. 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.
3. Transfer to a bowl and cool. Stir in the corn, ketchup, and vinegar. Season with salt and pepper. Cover and refrigerate overnight.
4. Just before serving, stir in the cilantro. Serve chilled or at room temperature.
Notes
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.
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