Prep 30 mins
Cook 2 hrs
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)
- 354.88 ml onions, chopped
- 177.44 ml green pepper, chopped
- 59.14 ml diced jalapeno (that is 1 of my tweaks-it originally called for 1 cup green peppers & no hot pepper)
- 9.85 ml celery seeds
- 9.85 ml pickling salt (non iodized salt)
- 3.69 ml cinnamon
- 3.69 ml clove
- 3.69 ml allspice
- 3.69 ml ginger
- 236.59 ml vinegar
- 4.92 ml crushed red pepper flakes (another addition, feel free to omit)
- 236.59 ml sugar
- 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.
A box of tomatoes from a friend turned into a nicely spicy tomato relish. Thanks for posting JanetB-KY.
I've just learned how to can veggies from the garden this year. I chose this recipe because I have a TON of tomatoes and I love spicy foods. This relish just absolutely awesome! I've made 8 - 1/2 pints and I'll be making more! At first I thought I would put the jars into Christmas baskets as gifts but I'm not so sure now. I want to keep all of it! LOL!! This will be my "go-to" recipe for tomatoes next year, too!
This is also called chow-chow in the south! Its amazing!