Green tomato relish is a staple in Southern cooking and is normally made toward the end of the tomato season as a method of using new tomatoes left on the vine after the reds have been consumed. Southern ladies often jarred green tomatoes and opened them up on a cold winter day for a taste of late summer.
- 12 large green tomatoes, peeled, cored and diced
- 4 large Bermuda onions, finely diced
- 2 red bell peppers, halved, seeded and finely diced
- 2 yellow bell peppers, halved, seeded and finely diced
- 1 cup cider vinegar
- 2 cup granulated sugar
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1/8 tsp ground cloves
- ½ tsp celery seed
- ½ tsp mustard seed
- 1 jalapeño pepper, seeded and finely diced
- 1 ½ tbsps salt
Place tomatoes in a colander and sprinkle with approximately 1 tbsp salt, stirring to coat evenly. Allow tomatoes to sit and drain. You may wish to place a bowl under the tomatoes to catch the jus for later use. Place 1-quart of water in a heavy-bottomed saucepot and bring to a rolling boil. Add onions and bell peppers, cook 2 minutes then drain and cool. In a large mixing bowl, add the drained tomatoes, par-boiled vegetables and all remaining ingredients. Blend well and adjust seasonings if necessary. This relish may be served under a piece of fresh-grilled fish or chicken. It may also be served as an accompaniment to any sandwich or salad. If you wish to cook the relish for canning purposes, place the blended product into a saucepot and simmer 45 minutes to 1 hour, stirring occasionally. The relish may then be jarred according to canning directions. The cooked relish is always best after sitting for approximately 1 month.
NOTE: You may spice up this dish with addition of ½ tsp red pepper flakes.