Tuesday, August 9, 2011

Corn Relish

3 cups fresh corn kernels
1 small tomato, peeled, seeded and diced
1 small onion, finely diced
1/2 pablano pepper, seeded and diced
2 tablespoons of cilantro leaves, chopped
1/4 - 1/2 teaspoon red pepper flakes
1 tablespoon sea salt
4 tablespoons whey

In a large bowl mix all ingredients.  Pound lightly with a wooden pounder to release juices.  Place in a quart-sized wide-mouth mason jar and press down with a pounder until juices cover the relish.  The top of the vegetables should be at least 1 ince below the top of the jar.  Cover tightly with airlock (filled to the line with filtered water) and keep at room temperature for about 3 days.

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