Red Pepper And Corn Relish - cooking recipe

Ingredients

1 large red bell pepper
1/4 c. cider vinegar
3 Tbsp. pure maple syrup
2 1/2 tsp. Tabasco sauce
2 tsp. ground turmeric
1 tsp. salt
1/3 c. vegetable oil
1/2 c. sliced green onion
3 (10 oz.) pkg. frozen corn kernels, thawed and drained

Preparation

Roast red pepper over gas flame or under broiler until blackened on all sides.
Seal in paper bag and let stand 10 minutes.
Peel, seed and chop red pepper.
Combine vinegar, syrup, Tabasco sauce, turmeric and salt in a large bowl.
Gradually whisk in oil.
Add red pepper, corn and green onions and toss to coat. Cover and refrigerate overnight, stirring occasionally.
Can be made 3 days ahead of time.
Let stand at room temperature 30 minutes before serving.