Tomato & Corn Relish

March 18, 2016


4 large organic tomatoes

3 cups fresh (or frozen) corn kernels

2 cups finely diced orange peppers

1 1/2 dash Clearspring apple cider vinegar

1 cup chopped red onion

1/2 cup Clearspring brown rice syrup

1/4 cup lime juice

1 tsp sea salt


1Bring a pot of water to the boil. Using a sharp knife, lightly score an X on the base of the tomatoes. Blanch tomatoes in boiling water 1 to 2 minutes. Transfer to large bowl of cold water. Remove tomato skins, and chop, reserving tomato juice.

2Combine tomatoes and their juice and all remaining ingredients in large pot, and bring to a boil. Reduce heat to medium, and simmer 15 to 20 minutes, or until liquid has reduced and thickened.

3Leave to cool then transfer to a glass dish and store in the refrigerator.

4This slightly tart sauce is a delicious and versatile healthy snack. I use it in homemade quesadillas, atop steamed greens, or served like salsa with a bowl of tortilla chips or carrot, cucumber and celery batons.


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