Skillet Corn Relish

Description
Purchased from the Parnell Estate in Canton, Texas in 1988. Notation on card indicates this was a family favorite. Dated 1957. I make this every summer when the corn is fresh. I can't make enough for my family and friends. It gets gobbled right up.

Ingredients

 * 2 medium white onions, sliced
 * 1 medium red onion, chopped
 * 1 medium green pepper, cut in ½ inch strips
 * 1 medium red pepper, cut in ½ inch strips
 * 1 large jalapeno pepper, finely chopped
 * 1 clove garlic, crushed
 * 3 tablespoons olive oil
 * 2 cups fresh corn
 * 2 large fresh tomatoes, peeled and chopped
 * 1/2 teaspoon chili powder
 * ½ teaspoon granulated salt
 * 2 teaspoons freshly ground black pepper
 * 1/2 cup stuffed olives, thinly sliced

Directions

 * 1) Sauté the onions, peppers, jalapeno pepper and garlic in olive oil until tender.
 * 2) Stir in corn, tomatoes, chili powder, salt and pepper.
 * 3) Cover and simmer for 15 minutes.
 * 4) Stir in the olives and heat thoroughly. Serves 6.

Contributed by:
Cat's Recipes Y-Group