Spicy Roast Corn

1. 1 lb fresh or frozen corn
2. 1 small Italian or 4 jalapeno pepper(seedless)
3. 2 clove garlic minced
4. 1/r cup red onion
5. 1/2 cup olive oil
6. 1/2 tsp cumin
7. 1/2 tsp red pepper flake
8. 1/4 tsp cayenne pepper

• Mix all ingredients in a bowl and roast  for ten minutes on a sheet tray at 400. remove and let cool. Finish with XVO salt@pepper.
• SALSA MIX: To turn this recipe base into a salsa add; and one quarter cup chopped cilantro and the juice and zest of three lime.
• Variations

1. Black bean & spicy roast corn salsa: When preparing the initial spicy roast corn drain one 12Oz can of black beans. Rinse thoroughly and mix with the other ingredients.  Once out of the oven allow to cool a bit but, add SALSA MIX when spicy roast corn and beans are still warm. Season with salt and pepper.
2. * Supper spicy requires the addition of one diced habanero pepper.

TO TURN THE BASIC  "SPICY ROAST CORN" into a relish;

1. Prepare one batch of SPICY ROAST CORN but Do Not ROAST! and leave out the oil, just combine your basic ingredients;

• 1/2 cup palm sugar(light brown sugar is a substitute)
• 1 cup cider vinegar
• pinch clove
• 1 tbsp sea salt
• 1/8 tsp ground coriander
• additional 1 tbsp red pepper flake

Place these ingredients into a pro cutlery 10 inch saucepan and bring to a boil for a minute.  Add your SPICY  ROAST CORN mix
to the  hot relish mixture and saute for a couple of  minutes. You want the relish to be firm and not mushy. Remove the product from heat and allow to cool. Season with salt and white pepper. Then place in a plastic or glass storage device with a lid and refrigerate for a few hour. Your relish is done.

1. More recipes see CREATIVE JUICES.
2. For fruitiness feel free to chop a mango and add to your SPICY ROAST CORN mix.

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