Spicy Black Bean and Corn Relish
One of the great things about a good relish is that it can be used to top anything and everything. Anywhere from hot dogs, hamburgers, sandwiches and even meat fresh off the grill. The combination of black beans, corn, peppers, and onions make this a delicious and hearty relish that you can even have as a side on its own if you feel like it. Casa M Spice Co® Uncontrolled Cattle Drive® seasoning brings a bold kick to this recipe, if you like things extra spicy, feel free to add as much as you like. There are certainly no rules here! Vinegar is a natural preservative, because of that, this relish can be stored for up to 3 weeks in your refrigerator. So make a ton! You’re going to be putting it on everything!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
FOR THE RELISH
- 1/3 Cup granulated sugar
- 2 Tablespoons cornstarch
- 1 1/2 Teaspoons salt
- 1/2 Teaspoon fresh ground black pepper
- 1 Cup white vinegar
- 2 Cups yellow corn, fresh, canned or frozen
- 1 Can black beans (15 oz can)
- 1 Red bell pepper, seeded and finely chopped
- 1/2 Cup onion, finely chopped
- 1/2 Teaspoon celery seeds
- 1/2 Teaspoon mustard seeds
- 1 Tablespoon Casa M Spice Co® Uncontrolled Cattle Drive®
Vinegar is a natural preservative, because of that, this relish can be stored for up to 3 weeks in your refrigerator. So make a ton! You’re going to be putting it on everything!- Mike Hernandez
LET’S GET COOKING
Combine the sugar, cornstarch, salt, and pepper together in a large saucepan over medium-low heat. Slowly add the vinegar and whisk to combine.
Add the corn, beans, bell pepper, onion, celery seed, mustard seed, and Casa M Spice Co® Uncontrolled Cattle Drive® seasoning to the pot. Stir.
Raise heat to medium-high and bring to a boil.
Reduce the heat to medium-low and simmer for 10 minutes, stirring frequently, or until the mixture has slightly thickened and vegetables are tender.
Spoon or ladle the hot relish into jars leaving 1/2-inch headspace.
Cool the relish and refrigerate for up to 3 weeks.