by Mandy Wilks

Created on: October 04, 2010

When ever I make a batch of home made burgers my husband always likes to have a portion of my special sweetcorn salsa with them.

This though is not the only use for this tasty, colourful and tasty salsa; it goes wonderfully with Chicken Maryland, fajitas and as a side dish with any roast meat – but especially poultry.

This salsa is also a good healthy recipe, it contains no fat and the sugar can be replaced with sweetener if required, it is also a fantastic way of adding vegetables to the diet for children who are a little picky over eating them as it contains sweetcorn, peppers and tomato. These vegetables also add colour and texture to the salsa.

Once you have tasted this salsa and realised just how easy it is to make I doubt that you will purchase ready made sweetcorn salsa or relish again.

This recipe uses canned sweetcorn, but fresh or frozen can be used; if using the canned check that it doesn’t have added salt and sugars in.

SWEETCORN SALSA
½ green pepper, seeded and finely chopped
½ red pepper, seeded and finely chopped
1 x 325g can sweetcorn kernels, drained
2 teaspoons mustard seeds, crushed
1 teaspoon celery seeds, crushed
1 small onion, finely chopped
½ pint white-wine vinegar
2 teaspoons English mustard powder
1 tablespoon sugar or sweetener if desired
1 teaspoon turmeric
Salt and freshly ground black pepper to taste
1 tablespoons cornflour (cornstarch)
1 tablespoons water

1. Place the first 10 ingredients into a large sauce pan. 
2. Cook over low heat for 5 minutes, or until all the sugar has dissolved, stirring all the time. 
3. Once the sugar has dissolved allow to simmer for 45 minutes, stirring frequently.

4. In a small bowl mix the cornflour with the water to form a smooth paste.

5. Add the slated cornflour to the saucepan and cook, continuing too stir well, until the mixture boils and thickens (2 – 3 minutes).

6. Spoon the mixture straight away into clean, warm jars or an airtight container, allow to stand overnight in refrigerator to allow the flavours to develop.

This relish will keep for two weeks in the refrigerator – but it is so tasty that I don’t think it will last that long!

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