Red And Yellow Relish - cooking recipe

Ingredients

4 sweet red peppers
3 c. fresh corn (cut from cob; about 6 ears)
2 Tbsp. olive oil
2 cloves garlic
4 Roma tomatoes, chopped
2 tsp. balsamic vinegar
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground red pepper

Preparation

Cut peppers in half lengthwise, discard seeds and membranes. Place peppers, cut side down, on a baking sheet.
Flatten with palm of hand.
Broil 5 1/2-inches from heat, 15 to 20 minutes or until charred.
Place in a heavy-duty zip-top plastic bag. Seal and let stand 10 minutes.
Peel peppers, discard skins.
Chop peppers. Cook corn in oil in a skillet over medium-high heat for 4 minutes, stirring constantly.
Add garlic, cook 1 minute.
Reduce heat to medium, stir in peppers, tomatoes and remaining ingredients.
Remove from heat, let cool.
Store in refrigerator. Yield: 5 cups.