Recently in preparation for our church's Family Bible Week I prepared some meal for the people getting the learning centers and decorations set up. One of the meals I planned was Fiesta chicken salad. In my mind this was a vague recipe containing lettuce, shredded taco chicken, tortilla chips and some type of relish. Ultra specific, I know. So, the day of the dinner rolls around. While preparing to leave on the shopping trip for ingredients, I decided it might behoove me to actually come up with a recipe for the all important relish...
The original was in quantities of #10 cans and such, so I've altered it to suit a more reasonable amount for the average family. Beware though, it is a bit addictive and can be messed with to suit individual tastes!
Fiesta Relish
1 jar Picante sauce
1 large can diced tomatoes
2 cans whole kernel corn, drained
1 can seasoned black beans, drained
1 small jar roasted sweet red peppers, drained & diced
1 small Vidalia onion, finely diced
1/2 bunch fresh cilantro, stems & leaves chopped
Salt & fresh ground pepper to taste
Mix all ingredients and allow to chill in a covered bowl for 4 hours. Overnight is even better. After sitting the flavor will have melded nicely. The salt & pepper may need to be adjusted as well.
Fiesta Relish can be served over a green salad allowing the liquid portion to serve as the dressing. Additional protein in the form of chicken or beef is optional since the black beans are included in the relish. It is also a good pairing for grilled or baked fish and chicken. Serve it salsa style with some tortilla chips.
If you happen to have any roasted garlic cloves lying about, I imagine squeezing them in the relish would have divine results!
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