Tangy Tomato Relish Recipes

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SPICY TOMATO RELISH (CANNING RECIPE)



Spicy Tomato Relish (Canning Recipe) image

The Southwestern United States is known for love of spicy foods and this relish is a fitting example of a condiment that can be used to up the heat factor. It can be made a little hotter by subbing in some extra Jalapenos or even using Habeneros instead. It is wonderful with any sort of meat or even just having a few spoonfuls on your plate as a sort of side dish is good. THIS RECIPE ASSUMES KNOWLEDGE OF SAFE WATER BATH CANNING METHODS

Provided by JanetB-KY

Categories     Vegetable

Time 2h30m

Yield 3 1/2 pints, 28 serving(s)

Number Of Ingredients 13

20 medium tomatoes, peeled and chopped (about 5 lbs)
1 1/2 cups onions, chopped
3/4 cup green pepper, chopped
1/4 cup diced jalapeno (that is 1 of my tweaks-it originally called for 1 cup green peppers & no hot pepper)
2 teaspoons celery seeds
2 teaspoons pickling salt (non iodized salt)
3/4 teaspoon cinnamon
3/4 teaspoon clove
3/4 teaspoon allspice
3/4 teaspoon ginger
1 cup vinegar
1 teaspoon crushed red pepper flakes (another addition, feel free to omit)
1 cup sugar

Steps:

  • Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
  • Mix all ingredients in large, preferably non stick, pot.
  • Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
  • Spoon mixture into sterilized pint jars and seal with lids and bands.
  • Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.

SPICY TOMATO RELISH



Spicy Tomato Relish image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 medium ripe tomatoes
2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper

Steps:

  • Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

TANGY TOMATO RELISH



Tangy tomato relish image

Add freshness to a barbecue or Indian meal with a relish that is packed with tomatoes, onion and coriander - and it can be made a few days ahead

Provided by Barney Desmazery

Categories     Side dish

Time 10m

Number Of Ingredients 4

4 ripe tomatoes , chopped into small chunks
1 small onion , finely chopped
3 tbsp tomato ketchup
handful coriander , chopped

Steps:

  • Mix together all the ingredients, except the coriander, with a pinch of salt. (Can be done up to three days ahead and kept in the fridge.) Stir through the coriander just before serving.

Nutrition Facts : Calories 22 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

HANGER STEAK WITH TANGY TOMATO RELISH



Hanger Steak With Tangy Tomato Relish image

Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and fast, for a crispy char on the outside, and left nice and pink inside. Slice it with a significant slant across the grain for the best eating texture. If you can find a grass-finished hanger steak, you'll get leaner meat and a higher proportion of healthy lipids, such as omega-3s and CLAs. The bad news: hanger steak-or onglet, as it is sometimes known-can be hard to find. Even my regular butcher runs out somewhat frequently. Don't fret-just substitute flank steak.

Provided by Sara Dickerman

Categories     Steak     Dinner     Healthy     Tomato     Summer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4, plus 1 lunch for the next day

Number Of Ingredients 17

1 1/4 pounds hanger steak (about 2 pieces), center membrane removed, or flank steak
Fine sea salt and freshly ground black pepper, to taste
2 teaspoons canola or vegetable oil
Flaky sea salt (optional)
Fresh flat-leaf parsley leaves, for garnish
Tangy tomato relish, recipe follows
Tangy Tomato Relish
2 14-ounce cans cherry tomatoes, drained, or three cups fresh
2 tablespoons olive oil
Fine sea salt and freshly ground black pepper to taste
1 teaspoon yellow mustard seeds
1 medium red onion, chopped
2 garlic cloves, minced
1/8 teaspoon red pepper flakes, such as Aleppo or Marash
1 1/2 tablespoons fresh ginger, peeled and minced
1/4 cup fresh orange juice
1 tablespoon Worcestershire sauce

Steps:

  • For the Steak
  • Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
  • Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
  • Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
  • For the Tangy Tomato Relish
  • Preheat the oven to 425˚F.
  • Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
  • In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH



Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish image

Number Of Ingredients 0

Steps:

  • In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 198

SWEET TOMATO RELISH



Sweet Tomato Relish image

This is my husband's grandmother's recipe. It is AMAZING served over meatloaf!

Provided by Janet Raymond

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h25m

Yield 60

Number Of Ingredients 7

15 ripe tomatoes - peeled, seeded, and chopped
4 Granny Smith apples - peeled, cored, and chopped
5 sweet onions, chopped
2 cups white sugar
5 fluid ounces white vinegar
1 tablespoon pickling spice, bundled in cheesecloth
6 1-pint canning jars with lids and rings

Steps:

  • Combine tomatoes, apples, onions, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook together about 10 minutes, stirring occasionally.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato mixture 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 40 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 41.7 calories, Carbohydrate 10.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.4 mg, Sugar 9.1 g

SUZY'S GREEN TOMATO RELISH



Suzy's Green Tomato Relish image

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

13 ¼ pounds green tomatoes, cored and cut into chunks
5 red bell peppers, seeded and cut into chunks
4 green bell peppers, seeded and cut into chunks
2 large onions, peeled and cut into chunks
6 apples, cored and cut into chunks
3 large cucumbers - peeled, seeded, and cut into chunks
1 cup salt (scant)
2 quarts distilled white vinegar
1 tablespoon ground allspice
1 tablespoon ground cloves
1 tablespoon ground mustard
1 tablespoon salt
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
5 pounds white sugar
11 (1 pint) canning jars with lids and rings

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

TANGY TOMATO CHUTNEY



Tangy tomato chutney image

Pack vitamins into your kids with this quick tomato relish made with canned tomatoes

Provided by Lesley Waters

Categories     Condiment, Lunch, Snack, Supper

Time 30m

Number Of Ingredients 6

1 tbsp olive oil
1 onion , finely chopped
1 crushed garlic clove
1 tbsp sundried tomato paste
400g can good-quality chopped tomatoes
a pinch of sugar

Steps:

  • Heat the olive oil in a pan and add the finely chopped onion. Cook for 5 mins until softened. Stir in the crushed garlic clove and cook for a further minute. Add the sundried tomato paste, the chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

Nutrition Facts : Calories 34 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.7 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium

NANA'S TOMATO RELISH



Nana's Tomato Relish image

This is a sweet and tangy relish served in New Zealand. It goes great on meats (cold leftovers) or sandwiches or just cheese and crackers. Make this when you have some nice fresh garden tomatoes. A special thank you to Heather for sharing her wonderful recipe.

Provided by Island Gurl

Categories     Onions

Time 1h10m

Yield 6 jars, 6 serving(s)

Number Of Ingredients 9

3 lbs tomatoes
1 1/2 lbs onions
1 lb brown sugar (called raw sugar in NZ)
1 tablespoon salt
1 teaspoon mustard powder
1 teaspoon curry powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 pint malt vinegar

Steps:

  • Skin tomatoes with boiling water.
  • Chunk tomatoes. Peel and slice onions.
  • Place onions and tomatoes in a very large pan with vinegar and all seasonings.
  • Stir and boil on medium heat for 1 hour.
  • If needed at the end, thicken with a couple tablespoons of flour or other thickener and a little more vinegar.
  • Let cool then place in jars and store in fridge.
  • These make wonderful gifts!
  • YUM.

Nutrition Facts : Calories 394.9, Fat 0.8, SaturatedFat 0.1, Sodium 1211.2, Carbohydrate 95.3, Fiber 4.5, Sugar 84, Protein 3.2

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