2 hrs 30 mins
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
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- 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
- 1Peel 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.
- 2Mix all ingredients in large, preferably non stick, pot.
- 3Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
- 4Spoon mixture into sterilized pint jars and seal with lids and bands.
- 5Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.
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Nutritional Facts for Spicy Tomato Relish (Canning Recipe)
Serving Size: 1 (117 g)
Servings Per Recipe: 28
- Amount Per Serving
- % Daily Value
- Calories 50.7
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 171.6 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 1.3 g
- Sugars 9.9 g
- Protein 0.9 g