The Cookbook

Tomato Relish #2

2 c. apple cider vinegar
2 c. sugar
2 c. water
1 tsp. salt
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon
1 tsp. celery seed
1 tsp. dry mustard

Pour over thin sliced green tomatoes and Bermuda onions in a large glass bowl. Cover and refrigerate for at least 8 hours. To serve - spoon into a relish dish.

Scarlett~NC

Tomato Relish #1

2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped
6 garlic cloves, finely chopped
1 cup apple cider vinegar
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large,nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully puree the mixture using a blenderin a traditional countertop blender (in batches if necessary) until still somewhat chunky.

If canning, return the pureed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place.

Scarlett~NC