Green Tomato Relish / Salsa

Green tomato relish is traditionally a sweet concoction. This recipe, however, doesn't add any sugar.

It resembles a thick salsa but is easier to make, as green tomatoes and apples don't even need to be peeled. All you really do is chop everything up and toss it into a pot.

This recipe takes full advantage of the late summer/early fall harvest; red peppers, onions, garlic, and apples are all called for. Adding the cilantro and jalapenos right at the end helps them retain their bright color.

Ingredients

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 5% acidic organic raw apple cider vinegar (or less, see note below)
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin

Directions

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

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender or in a traditional counter top blender, in batches if necessary, until still somewhat chunky. Do not overmix unless you want it smooth.

This green tomato relish / salsa will keep in the refrigerator for several weeks.

If canning, return the puréed 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 for up to a year.

NOTE: The 1 cup of apple cider vinegar is to ensure that this is safe for water-bath canning but if you're planning to store yours in the fridge — where it will keep for several weeks without processing, you can safely decrease the amount of apple cider vinegar to 1/2 cup, or even less.

More Info

Servings / Yield: A lot
Prep Time: 30min   /   Total Time: 1hr 45min
Category: Canning & Preservation
Keywords: fall