16 ounces frozen white corn —thawed
1 whole roasted red pepper — * see note
1/2 cup green pepper — diced
1 cup onion — diced
2 stalks celery — diced
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Combine corn, peppers, onion, and celery. Combine
sugar, oil, vinegar, salt, and pepper in a sauce pan.
Bring to a boil and remove from heat. Combine with
vegetables. Toss all together and chill 2 hours before
serving.
Note: To roast pepper, place over flame of a gas
stove or outdoor grill. In the case of a gas stove, the
pepper may be laid directly on the burner element.
Char the skin, turning often, until the entire pepper is
black. Rinse under running water, scraping away the
black skin.
0 comments:
Post a Comment