Red Pepper and Corn Relish

Recipesfull introduces to you: Vegan Recipes. (Red Pepper and Corn Relish). Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.

Brief

Servings: 80

Yield: 8 cups

Red Pepper and Corn Relish

Ingredients

1 large red bell pepper

¼ cup cider vinegar

3 tablespoons real maple syrup

2 ½ teaspoons hot pepper sauce

2 teaspoons ground turmeric

1 teaspoon salt

⅓ cup vegetable oil

3 (10 ounce) packages frozen corn kernels

thawed and drained

½ cup chopped green onions

Socca (Farinata)

Tips

Directions

Step 1

Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel seed and chop.

Step 2

In a large bowl combine the vinegar maple syrup hot pepper sauce ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper thawed corn and green onions. Toss to coat. Cover a refrigerate overnight stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.

Nutritional Information

Red Pepper and Corn Relish

Servings Per Recipe:80

Calories: 20.6

% Daily Value *

Protein: 0.4g 1%

Carbohydrates: 2.9g 1%

Dietary Fiber: 0.3g 1%

Sugars: 0.9g

Fat: 1g 2%

Saturated Fat: 0.1g 1%

Vitamin A Iu: 91.4IU 2%

Niacin Equivalents: 0.3mg 2%

Vitamin C: 3.5mg 6%

Folate: 5.2mcg 1%

Calcium: 1.7mg

Iron: 0.1mg 1%

Magnesium: 2.5mg 1%

Potassium: 32.1mg 1%

Sodium: 33.5mg 1%

Calories From Fat: 9.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.