I’ve lamented before that taco night just isn’t the same without corn relish. Last March I found and tried a canning recipe for the relish, which turned out to be a decent alternative – not perfect, but still tasty. Canning isn’t exactly difficult, nor was the recipe really time consuming, but I just couldn’t find the energy to make it again. So here I’ve sat, relish-less, for a year and a half and with less-than-complete tacos.
Today, that ended. Kinda. I scoured the internet for a non-canned recipe and found this one. Easy enough, right? I ended up making two batches, and they’re currently cooling in the refrigerator. So we’ll see if the recipe is family-approved! I’m not sure this will become my go-to recipe, but it will certainly work in a pinch when I haven’t had time to make a giant canned batch but want my relish fix!
In other news, last week my latest Amazon order arrived, bringing me my fancy new cast iron tortilla press! I’ve been making my own homemade tortillas for a while now, but I’ve been rolling them out by hand (pretty time consuming when you’re hungry and just want to eat). I kept putting off buying one, but now I don’t know why – this thing is fabulous. And I’m so glad I did my research and read some reviews on the aluminum varieties – I love cast iron anyway, but having that weight works for you in pressing the tortillas. (I’m probably crazy, but I think next gardening season I need to grow myself some corn for the sole purpose of making my own masa for tortillas.)
