Best Green Tomatojalapeno Relish Recipes

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GREEN TOMATO RELISH



Green Tomato Relish image

This is a great all-purpose relish which works well on hamburgers, hot dogs, sandwiches, etc. I particularly like it on ham sandwiches. Great way to use up those green tomatoes left at the end of the season when the first frost is on its way. I like to use a red jalapeno, but if green is all you can find it is OK to use that. If you cannot find canning or pickling salt, you can use kosher salt, but double the amount - for example, this recipe calls for 1/2 a cup of canning salt, so if you are using kosher salt you should use 1 cup of kosher salt. Preparation time includes the time needed to soak the vegetables overnight.

Provided by xtine

Categories     Vegetable

Time 8h10m

Yield 6 pints

Number Of Ingredients 15

5 lbs green tomatoes
2 red bell peppers
1 green bell pepper
2 large white onions
1 jalapeno pepper
1/2 cup canning salt (non-iodized)
3 cups sugar
1 quart distilled white vinegar
1 cinnamon stick
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon celery seed
1/2 teaspoon mustard seeds
1/2 teaspoon peppercorn
1 bay leaf

Steps:

  • Wash tomatoes well and cut out the stem scar. Cut tomatoes into large pieces and set aside.
  • Chop the bell peppers, onions, and jalapeno into large pieces.
  • Place all the vegetables in a food processor, and process until the mixture has the consistency of a relish. Be careful not to over process - you don't want the mixture to turn into mush.
  • Soak the vegetables: place the vegetables in a large stainless steel pot or plastic bowl and combine with the half cup of canning salt, mixing well so that the salt dissolves. Add enough water to cover the vegetables, and mix again. Cover the bowl, and let it sit on the counter overnight or for at least 8 hours.
  • The next morning, line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained vegetables on these paper towels, so make sure you cover a fairly large space; at least 2 feet by 1 1/2 feet.
  • Drain the tomato/onion/pepper mixture and rinse with cold water. Drain well, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the vegetables. You will see that a lot of water still comes out. Place the drained and squeezed vegetables on the paper towels.
  • Make a spice bag out of a quadruple layer of cheesecloth, and tie all the spices up in it.
  • In a non-reactive pan (i.e., one not made of aluminum) large enough to comfortably hold all the vegetables, combine the vinegar and sugar. Add the spice bag and bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then add the drained vegetable mixture.
  • Bring the relish to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 5 minutes.
  • Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  • Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
  • The relish should sit for at least a month before you use it, so the flavors can combine and improve.

GREEN TOMATO AND PEPPER RELISH



Green Tomato and Pepper Relish image

A great relish to put on everything. You'll be cooking things just so you can use this recipe.

Provided by AlyssaLibby

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 3h15m

Yield 64

Number Of Ingredients 11

12 large green tomatoes, cut into large chunks
6 large green bell peppers, cut into large chunks
6 large red bell peppers, cut into large chunks
10 large onions, cut into large chunks
4 cups boiling water, or as needed
4 cups vinegar
5 cups white sugar
1 tablespoon salt
2 teaspoons ground turmeric
1 (8 ounce) jar mustard
6 (1 pint) canning jars with lids and rings

Steps:

  • Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
  • Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 21.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.1 g, Sodium 155.7 mg, Sugar 19 g

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