Green Tomato Relish
A recipe for quickly made relish with garden fresh heirloom tomatoes and peppers along with a few splashes of vinegar and other ingredients. Great for topping steaks, burgers or other grillers.
As most of you know, I keep a good sized pepper garden every year. However! We don’t only grow chili peppers. We also grow a variety of tomatoes each year because nothing beats fresh heirloom tomatoes.
I greatly appreciate being able to walk into my garden and pick whatever tomatoes and peppers I’ll be cooking with that day.
No matter how good things are, though, all things must come to an end, and alas, this is true of our garden. Frost came through and we had to pick everything or lose it forever. This means picking a LOT of green peppers and tomatoes.
I’ve already posted about How to Ripen Unripe Peppers (and Tomatoes) to help, but what can you do with green tomatoes? We have so many of them!
How about making relish! YES!
Of course Fried Green Tomatoes comes to mind, but a good relish is always nice to have on hand. I enjoy it for topping all sorts of grilled, pan seared or baked meats, particularly pork of any kind, chicken breast, as well as Indian dishes.
Green tomato relish is an excellent condiment to have on hand, and it will last a good month for you in the refrigerator.
I’ve also included instructions for hot packing the relish if you’d like to keep it longer.
Let’s talk about how we make this green tomato relish, shall we?
How to Make Green Tomato Relish – the Recipe Method
First, gather up your ingredients, including green tomatoes, green peppers of any sort (optional), onion, garlic, fresh ginger, mustard seeds, celery seeds, white wine vinegar, sugar and salt.
Add all of the ingredients to a food processor.
Process the entire mixture until it is nicely chunky. You don’t want to overprocess the ingredients, or it will turn into more of a puree, which we don’t want.
We’re looking for texture here, like so.
Next, pour the mixture into a pot and bring to a quick boil. Reduce the heat and simmer for 20 minutes.
Cool it off a bit, then transfer to cleaned jars. Seal and refrigerate. The relish should last a month or longer.
BOOM! DONE! Easy enough.
Preserving Your Relish
If you’d like to preserve your relish longer, you can use the water bath method.
The National Center for Home Food Preservation provides home canning instructions and many recipes that have been tested for food safety. NCHFP.uga.edu.
Wash jars, lids and rings in hot soapy water, or run jars and rings through the dishwasher. If a recipe calls for 10 minutes or more processing time, you do not need to sterilize jars by boiling.
Scoop the relish into the jars, leaving a ½ inch space. A canning funnel is very useful. Use a wooden or plastic chop stick to release any air bubbles. Wipe the rims clean with a wet paper towel. Place lids and rings onto the jars, gently twist the rings until they stop, then tighten just once more inch. Air must be allowed to escape. The canner should have warm water in it about a quarter filled. (Don’t place cool or cold jars into hot water.) Place the jars on the rack and add more water to cover the jars with 1” of water. Bring water to a rolling boil and start the timer for 15 minutes.
Turn off heat and wait 5 minutes. Then lift the jars out and put on a dish towel on a cutting board. Do not put hot jars on a cold surface. A canning jar lifter is almost essential, as you do not want to tilt the jars. (The water on top will evaporate and does not need to be removed). Don’t touch the jars or rings for 12-24 hours. The lids with pop tight as they cool, rather quickly. If a lid doesn’t seal within an hour, replace the lid and reprocess, or put in the refrigerator.
Remove the rings and wash the jars thoroughly. Store jars in a cool, dry place without the rings. Label with contents and date.
NOTE: The processing time is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Check Out These Other Popular Pepper Relish Recipes
- Quick Tomato-Pepper Relish
- Sweet Pepper Relish
- Chile-Cucumber Chow Chow
- Hot Pepper Relish
- Tomato Chutney
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Green Tomato Relish – Recipe
- 1 pound green tomatoes roughly chopped
- 2 jalapeno peppers roughly chopped (or use peppers of choice)
- 1 medium white onion roughly chopped
- 4 garlic cloves roughly chopped
- 1 teaspoon freshly grated ginger
- 1 teaspoon yellow mustard seeds
- 1 teaspoon celery seeds
- 3 tablespoons white wine vinegar
- 1 tablespoon sugar
- Pinch of salt
- Add all of the ingredients to a food processor and process until the mixture is nice and chunky. Do not overprocess or you’ll turn it into a puree.
- Pour the mixture into a pot and bring to a quick boil. Reduce the heat and simmer for 20 minutes.
- Cool, then transfer to cleaned jars. Seal and refrigerate. Should last a month or longer.
- First, clean your jars and lids using a steamer rack in a 16-quart pot. Place the jars on the rack and fill the pot with water, enough to cover the jars. Do not let the jars touch the bottom of the pot, as the heat can cause the glass to crack.
- Bring the water to a boil and boil the jars for 10 minutes. Remove the jars with tongs when you’re ready to use them.
- When the relish is ready, scoop the relish into the jars, leaving ¼ inch head space.
- Clean the lids with soap and hot water, then place them onto the jars. Secure them with cleaned canning rings. Wipe the rims clean.
- Place the filled jars back into the hot water bath, onto the steamer rack, ensuring the jars are covered with 3 inches of water.
- Return the water to a boil and process them for 15 minutes. Remove the jars with tongs and tighten the screw caps.
- The jar lids should make a popping sound as they seal. If a lid doesn't seal for some reason, you can reprocess it, or store the jar in the refrigerator.
- Invert the jars to test for leaks. Flip them upright after 10 minutes and allow to cool. Once cooled, press the top of each lid to make sure you have a tight seal (the lid will not move up or down).
- Store the jars in a cool, dry place. They will last a year this way. Once you open them, however, keep the jars in the refrigerator.