Tomato Relish
2002-05-26- Course: Side Dishes
- Yield : 1
- Servings : 4 pints
- Prep Time : 45m
- Cook Time : 60m
- Ready In : 1:45 h
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Too many tomatoes in the garden? Try canning them with this relish recipe that goes great with anything. Really wonderful with fried shrimp or as a side condiment for your rice, meat and gravy.
Ingredients
- 3 bell peppers, chopped
- 5 onions, chopped
- 1 pint vinegar
- 2 cups sugar
- 2 tbsp salt
- 2 tbsp black pepper
- 1/2 (2.5 oz) bottle chili powder
- 1/2 package pickling spice
- 3 hot pepper pods (optional)
- 1/4 tsp garlic powder
- 3-4 quarts peeled tomatoes
Directions
Step 1
Start with a big dish (3 to 4 quarts) of fresh skin-peeled tomatoes. You may want to blanch the tomatoes to make it easier to peel the skins off.
Step 2
To blanch, fill pot with water and bring water to boiling.
Step 3
Using a sharp knife, cut a small X on the bottom of each tomato. Immerse tomatoes in the boiling water.
Step 4
Boil for 1 to 2 minutes or until the tomato skins open.
Step 5
Combine all ingredients in a large heavy pot similar to a Magnalite roaster or canning pot. Cook over medium heat, stirring occasionally, until mixture is thick and similar to ketchup in consistency.
Step 6
Fill glass jars; process 15 minutes in hot water bath
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