My Moms Hot Green Tomato Relish 12 large green tomatoes, peeled, cored and diced 4 large Bermuda onions, finely diced 2 red bell peppers, halved, seeded and finely diced 2 yellow bell peppers, halved, seeded and finely diced 1 cup cider vinegar 2 cup granulated sugar ½ tsp ground cinnamon ½ tsp ground allspice 1/8 tsp ground cloves ½ tsp celery seed ½ tsp mustard seed 2 jalapenos finely diced 1 ½ tbsps salt METHOD: Place tomatoes in a colander and sprinkle with approximately 1 tbsp salt, stirring to coat evenly. Allow tomatoes to sit and drain. You may wish to place a bowl under the tomatoes to catch the juice for later use. Place 1-quart of water in a heavy-bottomed saucepot and bring to a rolling boil. Add onions and bell peppers, cook 2 minutes then drain and cool. In a large mixing bowl, add the drained tomatoes, par-boiled vegetables and all remaining ingredients. Blend well and adjust seasonings if necessary. If you wish to cook the relish for canning purposes, place the blended product into a saucepot and simmer 45 minutes to 1 hour, stirring occasionally. The relish may then be jarred according to canning directions. The cooked relish is always best after sitting for approximately 1 month. You can always leave the jalapeno out if you dont want it hot too.
Posted on: Wed, 23 Oct 2013 23:51:49 +0000
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