This relish is great served cold in the summer as an accompaniment to salmon fillets. In the winter you can serve it hot beside pork chops. This recipe makes about 2 cups of relish.Ingredients:
3/4 cup cream-style corn
3/4 cup crushed pineapple, drained
1/3 cup finely chopped red onion
1/2 cup finely chopped sweet red bell pepper
1 tbsp apple cider vinegar
juice of 1/2 a lemon
1/4 tsp salt
1/8 tsp freshly ground black pepper
Directions:
1. Combine all ingredients in a small saucepan. Cook over medium-high heat, stirring occasionally until heated through.
2. Reduce heat to low and simmer, partly covered, for 20 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
3. Transfer to a bowl and cool in refrigerator, covered, until ready to serve (or just serve warm).
