Green tomato relish
17
- Prep Time40 mins
- Total Time40 mins
- Makes12 cups (3 L)
This is a good way to use up those tomatoes that stay green and just won't ripen. A spoonful livens up burgers, hot dogs, cooked chicken or fish. It makes a big batch so you can tuck some away in the freezer.
Ingredients
2 cups white vinegar
1 cup granulated sugar
2 cup brown sugar
2 tsp cinnamon
2 tsp salt
1 tsp dry mustard
1 tsp celery seed
1 tsp allspice
1/2 tsp ground cloves
1/2 tsp cayenne pepper
12 green or red tomatoes
2 onions
4 green bell peppers
4 apples
Instructions
In a large saucepan, stir vinegar with granulated and brown sugars and seasonings. Bring to a boil over medium-high heat, stirring often, until sugars are dissolved.
Bring another large saucepan of water to a boil over high heat. To remove tomato skins, slice an X in the bottom of each. Add a few at a time to boiling water. Boil about 30 seconds. Using a slotted spoon, remove to a large bowl of cold water. Slip off skins and discard. Slice tomatoes in half. Scoop out and discard seeds.
Coarsely chop tomatoes. Stir tomatoes and any juice into vinegar mixture. Reduce heat to medium and simmer, uncovered, while preparing remaining ingredients.
Finely chop onions and peppers, then stir in. Peel, then finely chop apples. Stir into mixture. Continue cooking, stirring occasionally, until mixture is as thick as you like, about 2 hours. Stir often near end of cooking to prevent sticking or scorching on bottom. Outstanding as a burger or hot dog topper, or spoon over grilled chicken or fish. Cover and refrigerate up to 1 week or freeze up to 3 months.
Nutrition (per serving)
Calories 69, Protein 0.5g, Carbohydrates 17.6g, Fat 0.2g, Fibre 0.8g, Sodium 103mg.