Michele calls this a relish, but it's more like a salsa to me. It was so ono, it got wiped out fast. I think it's so cool that she's always bringing stuff to share with us. Thanks Michele!!
1/2 teaspoon ground cumin
1/4 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon celery seeds
2 cups freshly cooked sweet corn kernels or packaged frozen corn, thawed
1 cup chopped tomatoes
1/2 medium onion, finely chopped
1/4 cup sweet pickle relish
1/2 teaspoon salt
pinch of cayenne (optional)
1. Heat a nonstick skillet over medium heat. Add the cumin and cook, stirring constantly, until fragrant (20 to 30 seconds). Remove from heat, add vinegar, sugar, and celery seeds. Stir until sugar dissolves and set aside.
2. In a medium bowl, combine corn, tomatoes, onion, and relish. Pour the vinegar mixture over, sprinkle salt and cayenne, toss to coat. Cover and refrigerate at least one hour to allow flavors to blend.
ginger molasses dark chocolate crinkles - I got the idea for these cookies from blog friend, Sheri, who got the idea from this blog. The link above is for the full recipe. I cut the recipe in half ...
5 hours ago