THE CHEF FROM HELL

This is a light and refreshing dish based on several different types of relish found in Amish cooking.  The relish can be used a number of ways.  I like to add this relish to any pasta salad I make during the hot summer months and it's  great to use as a condiment on a piece of fish that's hot off the grill!

Ingredients:

Spice Mix:

1/2 tsp Dry Mustard

1/2 tsp Basil

1/2 tsp Celery Salt

1/4 tsp ground White Pepper

1/4 tsp Onion Powder

1/4 tsp Paprika

1/8 tsp ground Nutmeg

1/8 tsp ground Sage

1 pinch Thyme

1 1/2 cups Cider Vinegar

1 1/2  TBS White Sugar

1 large Red Onion, diced

1 lb Niblet Corn

1 large Red Bell Pepper, stem removed, seeded & diced

1 large Green Bell Pepper, stem removed, seeded & diced

Cooking Procedure:  Assemble the spice mix in a small bowl and set it aside.  In a small pot, bring the vinegar to a boil.  Add the sugar and stir well until the sugar dissolves.  Place the red onion in a mixing bowl.  Pour the hot vinegar over the onions.  Cover the bowl tightly with plastic wrap and place it in the fridge to cool.  Once the vinegar and onion mixture is cool, add all of the remaining ingredients.  Toss well.  Cover bowl once more with plastic wrap and let the flavors of this relish steep overnight in the fridge.  Toss the relish before serving.