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Hot dog fans, take this out to the ball game. Next time you're about to slather pickle relish on a perfectly grilled burger or frank, switch it up and top it with this relish of corn, onions, and roasted jalapeños and sweet peppers. It's a fairly simple canning project, as you can simply make the relish and pop it in the refrigerator for up to three months. And when you make a pot of chowder this fall, a dose of this stuff will give it some heft.
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9-14-2010 @6:04AM Nickias said... Hi Nanette,
My name is Nickias, and I’m writing to you on behalf of the Friends of Glass.
I really like this corn relish. Especially the fact that you stored it in a glass, it brings out the colours very nicely. Why is it that you use glass?
If you are interested, I think this recipe would make an original asset for our True to Taste Recipe Book.
We’re working on publishing a unique recipe book full of ideas for food that can be stored in glass bottles and jars.
We’ve invited submissions from across Europe: each recipe will be published online, and people will be able to vote for their favourites. The top ten recipes will then be printed as part of a limited edition book (and of course, we’ll send free copies to the winning entrants).
Sending us your recipe is quick and easy. Simply go to http://www.friendsofglass.com/truetotaste and follow the instructions. The only requirement is that your recipe should be stored in a glass receptacle after preparation.
For more on our movement and why glass is the only packaging material that is true to taste, visit friendsofglass.com, or feel free to contact me on nickias@friendsofglass.com.
Best,
Nickias
Friends of Glass
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