- 1kg green peppers
- 650g onions
- 3 x 340g cans corn kernels, drained, liquid reserved
- 2 ½ cups sugar
- 1 tablespoon salt
- 1 ½ cups water
- 1 bottle Wild’s Ezy-Sauce
- 4 tablespoons flour
- 1 teaspoon turmeric
- 2 ½ teaspoons dry mustard
Deseed and chop green peppers. Peel and chop onions. Add all vegetables to a large saucepan with reserved corn liquid, sugar, salt, water and Wild’s Ezy-Sauce. Bring to the boil, then reduce heat and simmer for 1 hour.
Meanwhile, mix flour, turmeric and mustard together in a small bowl, with ½ a cup of the liquid from the vegetables to make a smooth paste. Add the spice-paste to the vegetables, stirring well. Bring the vegetable mixture to the boil and cook for 5 minutes until thickened. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing
Note: Corn & Pepper Relish tends to be a short storage preserve.
Serving suggestion: best accompanied with corned beef, cheese, smoked beef or any delicatessen sliced meats.