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Corn and pepper relish




Source of Recipe


Vice President of Food and Beverage Michael J. Watz,


Recipe Introduction


Follow-up recipe to be used in
Eggs Santa Fe on Griddled Corncakes



List of Ingredients




Sweet yellow or green bell peppers, diced 1 1/2 lb.
Leeks, thinly sliced 1/2 lb.
Plum tomatoes, diced 3/4 lb.
Frozen corn, thawed 12 oz.
Fresh basil, chopped 1/4 cup
Fresh cilantro, chopped 1/4 cup
Garlic, minced 3 Tbsp.
Fresh lemon juice 1/2 cup
Olive oil 1/4 cup
Salt 1 Tbsp.
Pepper 1/2 tsp.
Hot pepper sauce (optional) 1 tsp.


Recipe



1. In mixing bowl or storage container, combine bell peppers, leeks, tomatoes, corn, basil, cilantro and garlic.
2. In separate bowl, combine lemon juice, oil, salt, pepper and hot-pepper sauce, if desired. Stir into vegetables. Cover; refrigerate at least 1 hour to blend flavors.