Green tomato relish
* PLUS Cooking time: 120 minutes
Photo, Roberto Caruso.
This is a good way to use up those tomatoes that stay green and just won't ripen. A spoonful livens up burgers, hot dogs, cooked chicken or fish. It makes a big batch so you can tuck some away in the freezer.
green or red
- In a large saucepan, stir vinegar with granulated and brown sugars and seasonings. Bring to a boil over medium-high heat, stirring often, until sugars are dissolved.
- Bring another large saucepan of water to a boil over high heat. To remove tomato skins, slice an X in the bottom of each. Add a few at a time to boiling water. Boil about 30 seconds. Using a slotted spoon, remove to a large bowl of cold water. Slip off skins and discard. Slice tomatoes in half. Scoop out and discard seeds.
- Coarsely chop tomatoes. Stir tomatoes and any juice into vinegar mixture. Reduce heat to medium and simmer, uncovered, while preparing remaining ingredients.
- Finely chop onions and peppers, then stir in. Peel, then finely chop apples. Stir into mixture. Continue cooking, stirring occasionally, until mixture is as thick as you like, about 2 hours. Stir often near end of cooking to prevent sticking or scorching on bottom. Outstanding as a burger or hot dog topper, or spoon over grilled chicken or fish. Cover and refrigerate up to 1 week or freeze up to 3 months.
Nutrition (per serving)
- 0.5 g,
- 17.6 g,
- 0.2 g,
- 0.8 g,
- 103 mg.