Spicy Corn and Bean Relish

Submitted by chris and her whisk

"Colorful, tasty and easy. This versatile dish can be a side dish, a nice filling for tacos, topping for quesadillas, even a salsa to serve with chips. I use it to dress up a dinner of tacos or quesadillas made from left overs."

 

• Ready In: 10mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 2 garlic cloves, minced
• 1 small onion, chopped
• 1⁄2 red pepper, chopped
• 1⁄4 cup cilantro, chopped
• 1 (12 ounce) can corn, drained
• 1 (12 ounce) can black beans, drained
• 1⁄2 ounce triple sec
• 1⁄2 ounce tequila
• 1 lime
• 1 teaspoon olive oil
• 1⁄2 teaspoon red pepper flakes (optional)

directions

1. Sautee garlic, onion and pepper in the olive oil until they are soft.
2. Add the corn and beans. fill a shot glass halfway with triple sec and the other half with tequila (mini margarita) and pour over the mix.
3. add in the red pepper flakes (you can adjust the amount depending on the heat you like).
4. When the liquid is reduced, squeeze the juice from one lime over the whole mix.
5. Turn off the flame and add in the cilantro.

Reviews

[echo echo]

I served these with Karen from Colorado's Recipe #14899. The relish was tasty (though the flavor of the "margarita" didn't really come through) and provided a nice complement to the spicy quiche.