Corn and Onion Relish
A red jalapeno pepper adds a colorful and spicy touch to this corn relish recipe. Serve as an accompaniment with your favorite grilled meats.
Preheat oven to 425 degrees F. Peel away the dry outer layer of skin from 1 head of garlic, leaving skins and cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving the bulb intact but exposing the individual cloves. Place the garlic head, cut side up, in a custard cup. Drizzle with a little olive oil. Cover with foil and bake for 25 to 35 minutes or until the cloves feel soft when pressed. Set aside until cool enough to handle. Store, covered, in refrigerator up to 3 days.
* Handling Hot Peppers:
Because jalapeno peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with jalapenos as much as possible. When working with them, wear plastic or rubber gloves. If your bare hands do touch the jalapenos, wash your hands well with soap and water.