Corn and Pepper Relish


  • 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.