Bips Ripe Tomato Relish Recipes
SPICY TOMATO RELISH
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
FRESH TOMATO RELISH
My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. -Lela Baskins, Windsor, Missouri
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
RIPE TOMATO RELISH
Another Grandmother recipe. This relish is savory more than sweet. It doesn't have cinnamon and clove like other recipes. It's excellent as a compliment to pork and other meats. Mix with mayo for a dynamite Thousand Island salad dressing. Cooking time includes time to let the tomato mixture "sweat".
Provided by kayc1218
Categories Salad Dressings
Time P2DT2h
Yield 10 pints, 45 serving(s)
Number Of Ingredients 11
Steps:
- Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.).
- In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars.
- Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal.
- Relish will last up to 2 years if kept in dry, dark storage.
Nutrition Facts : Calories 104.7, Fat 0.4, SaturatedFat 0.1, Sodium 2549.6, Carbohydrate 24.2, Fiber 1.4, Sugar 21.9, Protein 0.9
BIP'S RIPE TOMATO RELISH
My Mississippi grandmother, Bip, would be well over 120 years old if still alive today. Yet she is still living in our thoughts, often because we still enjoy so many of her recipes. This is one that my family has enjoyed for many, many years and always gets passed down to the next generation. Its tart but sweet taste adds to any dish. We use it as a condiment for meats, salads, eggs, or as a spread with cream cheese and fancy crackers. I've even stuffed jalapenos with it. Its uses are limited only by one's imagination. It's a deliciously wonderful relish to have on hand.
Provided by Love2Cook
Categories Relishes
Time 5h45m
Yield 48
Number Of Ingredients 9
Steps:
- Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.
- Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato 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 stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot 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 26.3 calories, Carbohydrate 5.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.6 g, Sodium 294.6 mg, Sugar 3.6 g
TOMATO RELISH
Provided by Steven Raichlen
Categories Sauce Onion Tomato Vegetarian Quick & Easy Low Cal Backyard BBQ Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine tomatoes, red onion, parsley, olive oil, lemon juice, and serrano chiles in medium bowl. Season generously with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
BIP'S RIPE TOMATO RELISH
My Mississippi grandmother, Bip, would be well over 120 years old if still alive today. Yet she is still living in our thoughts, often because we still enjoy so many of her recipes. This is one that my family has enjoyed for many, many years and always gets passed down to the next generation. Its tart but sweet taste adds to any dish. We use it as a condiment for meats, salads, eggs, or as a spread with cream cheese and fancy crackers. I've even stuffed jalapenos with it. Its uses are limited only by one's imagination. It's a deliciously wonderful relish to have on hand.
Provided by Love2Cook
Categories Relishes
Time 5h45m
Yield 48
Number Of Ingredients 9
Steps:
- Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.
- Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato 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 stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot 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 26.3 calories, Carbohydrate 5.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.6 g, Sodium 294.6 mg, Sugar 3.6 g
RIPE TOMATO RELISH 1
Make and share this Ripe Tomato Relish 1 recipe from Food.com.
Provided by Steve P.
Categories Sauces
Time 4h30m
Yield 4 pints
Number Of Ingredients 11
Steps:
- Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal.
Nutrition Facts : Calories 805.3, Fat 2.4, SaturatedFat 0.5, Sodium 1798.8, Carbohydrate 193.8, Fiber 16.8, Sugar 164.7, Protein 11.7
BIP'S RIPE TOMATO RELISH
My Mississippi grandmother, Bip, would be well over 120 years old if still alive today. Yet she is still living in our thoughts, often because we still enjoy so many of her recipes. This is one that my family has enjoyed for many, many years and always gets passed down to the next generation. Its tart but sweet taste adds to any dish. We use it as a condiment for meats, salads, eggs, or as a spread with cream cheese and fancy crackers. I've even stuffed jalapenos with it. Its uses are limited only by one's imagination. It's a deliciously wonderful relish to have on hand.
Provided by Love2Cook
Categories Relishes
Time 5h45m
Yield 48
Number Of Ingredients 9
Steps:
- Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.n
- Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato 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.n
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.n
- Remove the jars from the stockpot 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.n
Nutrition Facts : Calories 26.3 calories, Carbohydrate 5.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.6 g, Sodium 294.6 mg, Sugar 3.6 g
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