Spicy Tomato Relish Recipe
Try this easy to prepare version of Tomato Relish recipe. I am sure, once you try it, you will always crave for some more!
Ingredients
| Medium | 4 pound | |
| Onions | 3 Large, chopped | |
| 2 cups each white vinegar and chopped celery | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Prepared horseradish | 1/4 Cup (16 tbs) | |
| 2 teaspoons each salt and dry mustard | ||
| Paprika | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), mashed | |
| Basil | 1 Teaspoon | |
| Mixed spices | 2 Teaspoon | |
| 2 green peppers, seeded and chopped | ||
| 3 small hot, dried red chiles, crushed | ||
Directions
Peel tomatoes and chop coarsely.
Place chopped tomatoes and their juices in a large deep pan (at least 5 quarts) with onions, vinegar, celery, sugar, horseradish, salt, mustard, paprika, garlic, and basil, along with the pickling spices tied in a square of cheesecloth.
Bring tomato mixture to a boil, reduce heat, and boil slowly, uncovered, for 1 hour; stir occasionally.
Add green peppers and continue cooking for 1 1/2 hours longer, stirring frequently.
Remove seasoning packet and discard it.
Ladle 1/3 of the sauce into a 1-pint jar.
To remaining sauce add 2 of the dried hot chiles and continue cooking for 15 minutes more; ladle 1/2 of this mixture into another 1-pint jar.
Add remaining chile to sauce still in the pan and cook the mixture for 15 minutes before placing in a third jar.
Label jars to indicate heat level of each portion of the relish.
This will keep in the refrigerator for as long as a month, or may be frozen.
Place chopped tomatoes and their juices in a large deep pan (at least 5 quarts) with onions, vinegar, celery, sugar, horseradish, salt, mustard, paprika, garlic, and basil, along with the pickling spices tied in a square of cheesecloth.
Bring tomato mixture to a boil, reduce heat, and boil slowly, uncovered, for 1 hour; stir occasionally.
Add green peppers and continue cooking for 1 1/2 hours longer, stirring frequently.
Remove seasoning packet and discard it.
Ladle 1/3 of the sauce into a 1-pint jar.
To remaining sauce add 2 of the dried hot chiles and continue cooking for 15 minutes more; ladle 1/2 of this mixture into another 1-pint jar.
Add remaining chile to sauce still in the pan and cook the mixture for 15 minutes before placing in a third jar.
Label jars to indicate heat level of each portion of the relish.
This will keep in the refrigerator for as long as a month, or may be frozen.
Chef
