GREEN TOMATO RELISH - RECIPE
A recipe for quickly made relish with garden fresh heirloom tomatoes and peppers along with a few splashes of vinegar and other ingredients. Great for topping steaks, burgers or other grillers.
Provided by Mike Hultquist
Categories Salsa
Time 30m
Number Of Ingredients 10
Steps:
- Add all of the ingredients to a food processor and process until the mixture is nice and chunky. Do not overprocess or you'll turn it into a puree.
- Pour the mixture into a pot and bring to a quick boil. Reduce the heat and simmer for 20 minutes.
- Cool, then transfer to cleaned jars. Seal and refrigerate. Should last a month or longer.
Nutrition Facts : Calories 63 kcal, Carbohydrate 13 g, Protein 2 g, Sodium 18 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
GREEN TOMATO RELISH
This is a very easy relish that my mom always makes. Now that I have my own garden I make it myself. This goes well with fried catfish, beans, or any other southern dish. My wife likes it straight from the jar with crackers.
Provided by Jack II
Categories Vegetable
Time 1h30m
Yield 4 quarts
Number Of Ingredients 6
Steps:
- Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
- Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.
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
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
RED JALAPENO RELISH
A simple tomato and chilli salsa that really brings the heat. Try a spoonful on a plate of nachos with all the trimmings, you won't be disappointed
Provided by Sarah Cook
Time 10m
Number Of Ingredients 7
Steps:
- Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.
- Leave to sit for 5 mins, then taste for spiciness - if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.
Nutrition Facts : Calories 16 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GREEN TOMATO AND PEPPER RELISH
A great relish to put on everything. You'll be cooking things just so you can use this recipe.
Provided by AlyssaLibby
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 3h15m
Yield 64
Number Of Ingredients 11
Steps:
- Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
- Sterilize the jars, lids, and rings 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 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 88.4 calories, Carbohydrate 21.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.1 g, Sodium 155.7 mg, Sugar 19 g
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