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Image of Fire-Roasted Red Pepper and Corn Relish
Servings
10, (2 1/2 cups)
Prep Time
30
minutes

Fire-Roasted Red Pepper and Corn Relish

This relish combines delicious flavor of fire roasted peppers and corn with sweet honey and a splash of white wine to add depth. Pairs well with Johnsonville Chipotle Monterey Jack Chicken Sausage or Johnsonville Cajun Style Chicken Sausage.

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Ingredients

  • 2 medium

    red bell peppers*

  • 1 tablespoon

    olive oil

  • 1 1/2 cups

    frozen corn, thawed

  • 2

    green onions, thinly sliced

  • 2 tablespoons

    dry white wine

  • 2 cloves

    garlic, thinly sliced

  • 1 1/2 teaspoons

    fresh thyme, minced

  • 1 1/2 teaspoons

    honey

  • *Timesaving Tip: Instead of roasting fresh bell peppers, substitute 1 jar (7 ounces) roasted sweet red peppers, drained and chopped.

Directions

  1. Broil peppers and rotate until skins blister and are blackened on all sides. Place peppers in a paper bag and close bag; let steam for 10 minutes. Peel off and discard charred skin. Remove stem and seeds. Chop peppers.

  2. In a large skillet, heat oil over medium-high heat. Add corn and green onions; sauté until corn is lightly toasted, about 5 minutes. Add the wine, garlic and thyme; cook and stir for 1 minute or until liquid is reduced. Remove from the heat; stir in honey and roasted peppers.

  3. Enjoy with Johnsonville Chicken Sausage Chipotle Monterey Jack or Johnsonville Chicken Sausage Cajun Style.