GREEN TOMATO RELISH
This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!
Provided by Linda McDaniel
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 192
Number Of Ingredients 9
Steps:
- In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
- In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
- Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g
LUCY'S TOMATO AND PEACH CHUTNEY
A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
Provided by Lucy Danylewich
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g
GREEN TOMATO RELISH (REVISED)
If you have lots of green tomatoes and peppers left on the vine and the weatherman says the first freeze is coming, this is a recipe that will make good use of the end of the crop. It's sweet and spicy and, oh, so good! The perfect relish for hot dogs or to accompany beans and cornbread. The heat level is up to you and your...
Provided by Tere Gill
Categories Other Sauces
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Assemble canning equipment and sterilize jars.
- 2. Mix all vegetables in large bowl, then sprinkle with salt and mix.
- 3. Let sit for 10 minutes, then drain thoroughly (do not rinse.)
- 4. Pour into large pot and add remaining ingredients.
- 5. Bring to a boil, reduce heat until boiling stops, then bring to a second boil.
- 6. Remove from heat, fill jars, seal with lids and rings and process in boiling water bath for 10 minutes.
GREEN TOMATO AND PEACH RELISH
Make and share this Green Tomato and Peach Relish recipe from Food.com.
Provided by ratherbeswimmin
Categories Fruit
Time 1h8m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Prepare a hot grill or preheat the broiler.
- Grill or broil the onion slices for 3-4 minutes per side, until blackened and charred.
- Cut the tomatoes into wedges and remove the pulp and seeds, leaving the tomato flesh.
- Cut the flesh into 1/2-inch dice and place in a small bowl.
- Grate the zest from 1/2 the lime, then halve the lime.
- Add the peaches to the tomatoes, along with the lime zest and juice of 1/2 lime.
- Add the jalapeno, grilled onion, scallions, and ginger ; toss to mix.
- Add the olive oil and salt and pepper.
- Adjust the seasonings as necessary--more lime juice may be needed.
- Add the fresh herb if desired.
Nutrition Facts : Calories 222.3, Fat 14.2, SaturatedFat 2, Sodium 28.7, Carbohydrate 25, Fiber 5.3, Sugar 16.4, Protein 3.9
PEACH AND PEPPER RELISH
Great on chicken, pork chops, or by the spoonful on a cracker with brie.
Provided by Loretta's Recipe Journal
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h20m
Yield 24
Number Of Ingredients 7
Steps:
- Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 24.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 51 mg, Sugar 23.5 g
SUZY'S GREEN TOMATO RELISH
This is a recipe my mother-in-law made every fall, and the whole family loved it. Now that I make it myself, we look forward to having meals where we can use it. It's great on hot dogs and hamburgers.
Provided by Kathy Keene
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 240
Number Of Ingredients 16
Steps:
- Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
- The next day, drain off the excess liquid from the ground vegetable mixture.
- Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
- Sterilize pint canning jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the kettle and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 47 calories, Carbohydrate 11.8 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 32.7 mg, Sugar 11.1 g
SWEET AND TANGY PEACH RELISH
Provided by Elizabeth Green
Categories Sauce Fruit Onion Side Vegetarian Peach Summer Simmer Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.
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