Red And Yellow Relish

• 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

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

sweet red peppers, fresh corn, olive oil, garlic, tomatoes, balsamic vinegar, salt, ground cumin, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1019612 (may not work)