I had several green tomatoes still on the plant, so rather than risk them not ripening, I made relish. I based my recipe on one from the Farm Girl Fare website.
- 2 handfuls green tomatoes, cored and chopped
- 1 white or yellow onions, chopped
- 1 sweet red pepper, cored and chopped
- 1/2 apple, cored and chopped
- 2 garlic cloves, finely chopped
- 2 tbsp cider vinegar (1 tbsp if you wish to keep the relish in the fridge)
- 1 tbsp olive oil
- 1 tbsp tomato purée (optional)
- pinch salt
- 1 tbsp sliced or fresh jalapeño peppers, finely chopped
- 1 tsp ground coriander (fresh would be better!)
- 1 tsp ground cumin (optional)
- Combine the tomatoes, onions, peppers, apple, garlic, vinegar, oil, tomato purée and salt in a large, nonreactive pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, 20-30 minutes.
- Stir in the jalapeños, coriander and cumin and simmer for 5 more minutes. Carefully purée the mixture using an electric hand blender or similar, in batches if necessary, until still somewhat chunky. Don’t overmix; you don’t want it smooth.
- Cool and transfer to an airtight container.
I found the relish particularly good in home-made focaccia (see next blog post).