Recipe by JanetB-KY
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
- 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
Directions See How It's Made
- 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.