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Recipes
October 2008

Green Tomato and Red Onion Relish

Recipe information

  • Yield

    Makes about six 1/2-pint jars Servings

Ingredients

2

1/2 pounds large unripe (green) tomatoes, cored, cut into 1/4-inch dice

2

red onions (1 pound total), cut into 1/4-inch dice (about 3 cups)

2

red bell peppers, seeded, cut into 1/4-inch dice (about 2 1/2 cups)

1

/4 cup plus 1 1/2 teaspoons coarse kosher salt

2

cups distilled white vinegar

1

1/2 cups (packed) golden brown sugar

2

garlic cloves, minced

1

teaspoon whole coriander seeds

3

/4 teaspoon whole aniseed

Need to make a substitution?

Preparation

  1. Step 1

    Combine tomatoes, onions, peppers, and 1/4 cup coarse kosher salt in large glass bowl. Stir to mix. Cover and let stand in cool place at least 12 hours and up to 1 day, stirring occasionally.

    Step 2

    Drain tomato mixture in large colander. Rinse with cold water; let drain well, at least 30 minutes. Using hands, squeeze any excess liquid from tomato mixture.

    Step 3

    Combine tomato mixture, 1 1/2 teaspoons coarse salt, and next 5 ingredients in large pot. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring frequently, about 1 hour 10 minutes. Remove from heat.

    Step 4

    Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

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