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Recipe: Corn Relish (using canned corn, make ahead)

Preserving - Pickles, Relishes
CORN RELISH

1/4 cup chopped green bell pepper
1/4 cup sliced green onions
2 Tbsp. white wine vinegar
1 Tbsp. vegetable oil
1/4 tsp. salt
1 jalapeno pepper, seeded and finely chopped
1 can whole kernel corn, drained
1 can chopped green chiles, undrained

Mix all ingredients.

Cover and refrigerate. Store tightly covered in refrigerator for up to 3 weeks.

Makes 2 1/3 cups
Source: Betty Crocker's Christmas Cookbook
MsgID: 071621
Shared by: Betsy at Recipelink.com
Board: Make Ahead & Mixes at Recipelink.com
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