Corn Relish & Mango Salsa

Ingredients:

12 to 16 fresh ears of corn or 8c. frozen corn
2c. water
3c. Chopped celery (6 stalks)
1 1/2c. Chopped Red Sweet Peppers
1 1/2c. Chopped Green Sweet Peppers
1c. Chopped Onions (2 medium)
2 1/2c. Vinegar
1 3/4c. Sugar
4tsp. Dry Mustard
2tsp. Pickling Salt
2tsp. Celery Seed
1tsp. Ground Turmeric
3tbs. Cornstarch
2tbs. Water

1. Cut corn from cobs(do not scrape cobs). Measure 8 cups corn. In a 8- or 10-quart pot combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or till corn is nearly tender; drain.
2. In sasme kettle combine corn, celery, sweet peppers, and onions. Stir in vinegar, sugar, mustard, pickling salt, celery seed, and turmeric. Bring to boiling. Boil gently, uncovered, for 5 minutes, stirring occasionally. Combine cornstarch and the 2tbs. water; and to corn mixture. Cook and stir till bubbly; cook for 1 minute more.
3. Laddle into hot, clean pint jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water begins to boil).
Makes 5 pints


Mango Salsa

Ingedients:

2 cans Black Beans(drain well)
1 1/2c. Chopped Mango(may be fresh or frozen)
1/2c. Chopped Cilantro
1c. Chopped Red Onion
1c. to 1 1/2c. Corn Relish
1tsp. Cumin
Salt to Taste
Juice of 1 lime

Mix all together

May use with Frito Scoops or Tostito Scoops