Another Chicago Hot Relish

I don't know the origin of this recipe but an old friend gave me a jar of this relish about 30 years ago and I loved it. It was from her that I got this recipe, and have been making it ever since. To peel the tomatoes, just dip them in boiling water for a few seconds and the skins will come right off. I do not hot-water bathe the filled jars and have never had a problem nor have the jars ever failed to seal. Your jars must be washed, sterile and hot. The same goes for the lids. However, that said, use your own judgment. The recipe she gave me did not specify what kind of hot peppers to use. I use 10 jalapenos but that amount is flexible, depending on your heat tolerance. It also did not specify white or cider vinegar. I use 1/2 of each. Hope this is helpful. Enjoy!

• Ready In: 3 hrs
• Serves: 100
• Yields: 14-16 8oz jars

Ingredients

• 20  ripe tomatoes, peeled and cored
• 7  yellow onions, finely chopped
• 6  green bell peppers, finely chopped
• 6  cups celery, finely chopped
• 12  hot peppers, with seeds, finely chopped
• 5 1⁄2 cups sugar (may reduce sugar by no more than1 cup)
• 3  cups vinegar
• 2  tablespoons salt

Directions

1. Pulse and chop tomatoes, onions, bell peppers, celery, and hot peppers in a food processor.
2. Pour mixture into large non-reactive pot.
3. Add sugar, vinegar and salt, mix together.
4. Bring mixture to a boil; reduce heat immediately.
5. Simmer until mixture is thick, dark and glossy; this may take a few hours. Pour mixture into 14 to 16, 8 ounce, washed, sterile, hot jars, about 1/4 inch from top of jar.
6. Top cleaned rim of jars with hot sterile lids.