Green tomato relish (no added sugar)


Green tomato relish

Made 3-4 times this amount. Nicely tangy.

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.

Ingredients

  • 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)

Method

  1. 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.
  2. 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.
  3. Cool and transfer to an airtight container.

I found the relish particularly good in home-made focaccia (see next blog post).

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