Green Tomatojalapeno Relish Recipes
GREEN TOMATO RELISH
Categories Condiment/Spread Onion Tomato Bell Pepper Summer House & Garden
Yield Makes about 10 pints
Number Of Ingredients 11
Steps:
- Remove the stem end of the tomatoes. Cut tomatoes into fine dice. Alternate layers of tomatoes and onions in a large pot or bowl, sprinkling each layer with salt. Leave overnight.
- The next day, drain off juices and place in a large preserving kettle. Add sugar, green peppers, celery seed and mustard seed. Tie the cloves, cinnamon and allspice in a cheesecloth bag and add to the pot. Pour in cider vinegar to cover and bring to a boil. Turn down heat and simmer for 2 1/2 hours. Remove from heat and discard cheesecloth bag. Pour relish into hot, sterilized preserving jars, cover and seal.
GREEN TOMATO/JALAPENO RELISH
This is one of those recipes that I've had for so long, I don't know where it came from. But I love this relish as a sidekick for fried catfish.
Provided by Chef Roly-Poly
Categories Vegetable
Time 40m
Yield 6 pints of relish
Number Of Ingredients 6
Steps:
- Prepare pint pickling jars per manufacturers directions.
- Coarsely chop tomatoes and onions in batches in a food processor and reserve them.
- Combine vinegar, sugar and salt in a stock pot, and bring to a boil over high heat. Add all vegetables and boil the mixture vigorously for 2 to 3 minutes.
- Spoon the relish into prepared, hot jars, leaving 1/2 inch of headspace.
- (Make sure to get some jalapeno slices in each jar).
- Process the jars in a water bath canner for 10 minutes.
- Makes about 6 pints.
Nutrition Facts : Calories 352.7, Fat 1.1, SaturatedFat 0.2, Sodium 4784.9, Carbohydrate 82.7, Fiber 6.8, Sugar 72.8, Protein 6.6
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