Spicy Black Bean and Corn Relish.
Tangy-hot relish with vinegar punch and Casa M heat that cuts straight through grilled meat
Tangy-hot relish with vinegar punch and Casa M heat that cuts straight through grilled meat
Ingredients
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®
Method
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01
Build your vinegar base
2 minWhisk sugar, cornstarch, salt, and pepper together in a large saucepan over medium-low heat, then slowly add vinegar to combine. The cornstarch thickens the relish later, so make sure you dissolve it smooth — no lumps.
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02
Add vegetables and seasoning
1 minDump in corn, black beans, bell pepper, onion, celery seed, mustard seed, and Uncontrolled Cattle Drive seasoning. Stir it all together so the spice hits every piece evenly.
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03
Bring to a boil
3 minCrank the heat to medium-high and let it come to a full rolling boil — that's when the cornstarch starts doing its job and everything begins tightening up.
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04
Simmer until thickened
10 minDrop the heat back to medium-low and keep stirring frequently for 10 minutes until the mixture thickens slightly and the vegetables turn tender. You want it thick enough to stay on the meat, not thin enough to run off.
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05
Jar the relish
5 minSpoon or ladle the hot relish into jars, leaving a half-inch of headspace at the top. This keeps the seal tight when it cools.
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06
Cool and store
60 minLet it cool completely, then refrigerate for up to 3 weeks — though with a relish this good cutting through brisket and pulled pork, it won't last that long.
From Mike's Notebook
Cornstarch thickens this relish without making it gluey — it'll coat your meat instead of pooling.
Fresh corn beats canned here; frozen's fine, but drain it well or you'll water down the vinegar.
Let it cool completely before serving — the flavors sharpen as it sits, and it clings better to whatever you're topping.