Best Ripe Tomato Relish Recipes

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BIP'S RIPE TOMATO RELISH



Bip's Ripe Tomato Relish image

My Mississippi grandmother, Bip, would be well over 120 years old if still alive today. Yet she is still living in our thoughts, often because we still enjoy so many of her recipes. This is one that my family has enjoyed for many, many years and always gets passed down to the next generation. Its tart but sweet taste adds to any dish. We use it as a condiment for meats, salads, eggs, or as a spread with cream cheese and fancy crackers. I've even stuffed jalapenos with it. Its uses are limited only by one's imagination. It's a deliciously wonderful relish to have on hand.

Provided by Love2Cook

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 5h45m

Yield 48

Number Of Ingredients 9

12 large tomatoes, peeled and chopped
4 large yellow onions, chopped
3 cups apple cider vinegar
2 tablespoons salt
2 teaspoons ground cloves
2 teaspoons ground ginger
2 teaspoons ground cinnamon
4 large apples - peeled, cored and chopped
7 (1 pint) canning jars with lids and rings, or as needed

Steps:

  • Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.
  • Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato 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 26.3 calories, Carbohydrate 5.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.6 g, Sodium 294.6 mg, Sugar 3.6 g

RIPE TOMATO RELISH



Ripe Tomato Relish image

This is absolutely a "labor of love" and people really do appreciate it, especially after they taste it. I have made this for about 35 years having the recipe only in my head and just knowing when it was right. Last year my daughter asked me to please write it down and her mother-in-law wanted to know how to make it, so as I...

Provided by Donna Brown

Categories     Spreads

Number Of Ingredients 11

tomatoes, peeled and chopped (i put them in a large colander and drain as i'm peeling, you'll want a complete colander full of chopped tomatoes) i usually use about a 5 gallon bucket full of tomatoes
4-5 lg. bell pepper, chopped fine in a blender
4-5 banana pepper, chopped fine in a blender
6-8 hot pepper, chopped fine in a blender
2-3 jalapeno pepper, chopped fine in a blender, be sure to remove seeds and inside membranes to keep from being too hot
5-6 onions, depending on size of onions, chopped fine in a blender
sugar
about a cup of white vinegar, depending on acidity of tomatoes
salt
2-3 Tbsp pickling spices, tied in cheesecloth or other clean white cloth
cinnamon stick

Steps:

  • 1. I'll put peppers and onions in a blender about 1/2 full, then finish filling with water and put top on. Chop or grind until finely chopped. Drain in a colander. It'll take 3-4 times doing this until all onions and peppers are chopped. Put these ingredients in a large pot along with drained, chopped tomatoes. Add vinegar and about a cup of sugar (at first). Drop in cinnamon stick and pickling spices tied in clean white cloth. Add some more salt, sorry, I don't have an amount. At this point, it goes by taste. Bring all ingredients to a rolling boil, then drop heat down to a simmer. Taste it and you will probably have to add more sugar (maybe another 1/2 - 1 cup) and maybe a bit more salt. I usually cook about 45 minutes to an hour on a slow boil. If it doesn't cook down enough, sometimes I'll drain off some of the liquid into a colander and return relish to container. You'll want finished product kind of thick, not a lot of juice at all. When desired thickness is reached, remove cinnamon stick and spice cloth. While relish is cooking, wash and sterilize about 4-5 pint jars (or if you want to give for gifts, the smaller jelly jars). Ladel relish into hot jars and seal. Water bath about 5-10 minutes. No need to pressure these. **If I have it, sometimes I'll put about 1 cup of shredded cabbage into mixture before cooking. I'll save my husbands' older white handkerchiefs and cut them in 1/4 to tie pickling spices in, makes a perfect size, talk about frugal. NOTE: The easiest way to peel tomatoes for canning purposes is to wash them, cut an X on top (not stem side) and dunk in boiling hot water for a few seconds, remove from water and skin will peel off easily, make sure you remove core, too. (I'll save the juice I drained from the tomatoes to can later, just be sure to strain well to remove seeds.)

RIPE RAW TOMATO RELISH



RIPE RAW TOMATO RELISH image

This is a good relish to go on hot dogs,or any of your dishes. You can even eat it right out of the jar. This recipe is for time after time.

Provided by Eddie Jordan

Categories     Spreads

Time 15m

Number Of Ingredients 10

4 qt ripe tomatoes, diced
2 medium red bell pepper, diced
1 bunch celery, diced
1/2 can(s) sea salt
2 medium green bell pepper, diced
2 c sugar
1 c brown vinegar
1 tsp mustard seed
1 tsp celery seed
1 medium onion, diced

Steps:

  • 1. Stir salt into diced tomatoes, peppers, celery, and onion.
  • 2. Put into a strainer overnight.
  • 3. In the morning add sugar,vinegar,mustard seed, and celery seed
  • 4. Put into jars and refrigerate.

RIPE TOMATO RELISH 2



Ripe Tomato Relish 2 image

Make and share this Ripe Tomato Relish 2 recipe from Food.com.

Provided by Steve P.

Categories     Sauces

Time 3h30m

Yield 4 pints

Number Of Ingredients 7

8 quarts ripe tomatoes, blanched,peeled,and chopped (about 40 to 45 tomatoes)
8 onions, chopped
1 tablespoon salt
2 cups sugar
2 cups vinegar
3 green bell peppers, cored and chopped
3 red bell peppers, cored and chopped

Steps:

  • Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until thick (about 3 hours).
  • Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.

Nutrition Facts : Calories 801.1, Fat 3.5, SaturatedFat 0.6, Sodium 1834.5, Carbohydrate 186.1, Fiber 24.4, Sugar 152.9, Protein 16.7

RIPE TOMATO RELISH



Ripe Tomato Relish image

My mother got this recipe from a niece.My boys really likes it. You can make it as hot or as mild as you like and you will still love it.Try it and see how you like it. Our family pours this on their vegetables.

Provided by annie Melton

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 5

1 gal ripe tomatoes
3 large onions chopped
3 c sugar
2 can(s) vinegar
1 c hot peppers chopped

Steps:

  • 1. Peel tomatoes,pour into medium pan.Bring to a good boil,add onions and peppers.Boil 15 minutes.Add sugar and vinegar.Cook until thick as you want.Pour into hot pint jars and seal.

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