Spicy Tomato Relish (Canning Recipe)

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

• Ready In: 2 hrs 30 mins
• Serves: 28
• Yields: 3 1/2 pints

Ingredients

• 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

1. 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.
2. Mix all ingredients in large, preferably non stick, pot.
3. Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
4. Spoon mixture into sterilized pint jars and seal with lids and bands.
5. Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.