Join “Jayni’s Kitchen” this week for “Take a Trip South of the Border with Steve Gutierrez.”

Gutierrez, a Lawrence Memorial Hospital employee, shares his favorite family recipes — which follow — with host Jayni Carey.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Black Bean Chile Relish

—-

1 garlic clove, crushed

1 medium onion, finely diced

3 medium tomatoes, finely diced

2 serrano peppers, stemmed, seeded and diced

1 cup frozen corn, thawed

1 cup canned black beans, rinsed and drained

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 lime, juiced (optional)

Mix all ingredients together in a large bowl. Cover and refrigerate overnight, or for a minimum of 4 hours. Serves 4 to 6.

Chiles Rellenos

—-

4 poblano chile peppers

Tomato Sauce:

1 cup tomato puree

1/4 small onion, chopped

1 garlic clove

1/8 teaspoon ground cumin

salt, to taste

1/2 teaspoon black pepper, freshly ground

2 tablespoons water

2 cups Monterey Jack cheese, shredded

3 eggs, separated

1/2 cup all-purpose flour

vegetable or peanut oil for frying

extra Monterey Jack cheese, shredded

Roast the chile peppers over a gas flame, on the grill, or on a foil-lined baking sheet about 6 inches under the oven-broiler. Broil the chiles, turning occasionally, until the skins blister and blacken. Place the chiles in a sealed plastic bag. Let stand for about 30 minutes for easier peeling. Meanwhile, make the tomato sauce.

Tomato sauce: In a blender, combine the tomato puree, onion, garlic, cumin, salt, pepper, and water. Blend on low speed until smooth. Pour the tomato sauce into a saucepan and simmer over low heat from 10 to 15 minutes to allow the flavors to blend.

Peel the chiles peppers. Carefully cut a slit in one side of each pepper and remove the seed pod. Stuff each pepper with 1/2 cup of shredded cheese.

Separate the eggs. Beat the egg whites until stiff peaks form. Fold the yolks, one at a time, into the beaten egg whites. Place the flour on a plate, roll the stuffed chiles in the flour, then dip them into the egg mixture. Make sure the chiles are completely coated. Heat 1/2-inch of vegetable or peanut oil in large skillet over medium heat. Add the chiles, 2 or 3 at a time and fry for 2 to 3 minutes each side, until golden brown. Drain the chiles on paper towels. To serve, pour some of the tomato sauce over the chiles rellenos and sprinkle with extra cheese. Serves 4.