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21 November 2018

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.

Green 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!

Green Tomato Relish, in a bowl, ready to serve

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.

Green Tomatoes, in 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.

Green Tomatoes, processed in a food processor

Next, pour the mixture into a pot and bring to a quick boil. Reduce the heat and simmer for 20 minutes.

Green Tomato Relish in a pan, simmering

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.

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.

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.

Check Out These Other Popular Pepper Relish Recipes

Green Tomato Relish, ready to serve

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.

5 from 1 vote
Green Tomato Relish in a bowl
Green Tomato Relish – Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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.
Course: Salsa
Cuisine: American
Keyword: green tomatoes, relish
Servings: 4
Calories: 63 kcal
Author: Mike Hultquist
Ingredients
  • 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
Instructions
  1. 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.
  2. Pour the mixture into a pot and bring to a quick boil. Reduce the heat and simmer for 20 minutes.
  3. Cool, then transfer to cleaned jars. Seal and refrigerate. Should last a month or longer.
FOR CANNING
  1. 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.
  2. 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.
  3. When the relish is ready, scoop the relish into the jars, leaving ¼ inch head space.
  4. Clean the lids with soap and hot water, then place them onto the jars. Secure them with cleaned canning rings. Wipe the rims clean.
  5. Place the filled jars back into the hot water bath, onto the steamer rack, ensuring the jars are covered with 3 inches of water.
  6. Return the water to a boil and process them for 15 minutes. Remove the jars with tongs and tighten the screw caps.
  7. 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.
  8. Invert the jars to test for leaks. Flip them upright after 10 minutes and allow to cool.
  9. 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.
Recipe Notes

Heat Factor: MILD, though you can easily up the heat factor with spicier peppers or by adding hot powders.

Nutrition Facts
Green Tomato Relish – Recipe
Amount Per Serving
Calories 63
% Daily Value*
Sodium 18mg 1%
Potassium 300mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 9g
Protein 2g 4%
Vitamin A 16.1%
Vitamin C 45.8%
Calcium 3.5%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.
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. #GreenTomatoes #RelishRecipe

4 comments

      1. Christina M Biscontin

        Your recipe isn’t far off from Southern Chow Chow, which for northerners is a green tomato, cabbage, Onions, and pepper relish. my grandmothers recipe also uses bread and butter pickle seasoning. and since I’m disabled, so I don’t have a garden anymore. and up here in the Northwest it’s almost impossible to get green tomatoes, so I use tomatillo’s, I find the flavor is pretty much the same. I’m not a big fan of Jalapeno peppers(I feel their flavor dominates the dish instead of just giving it a little heat) So since I love hot food, I was searching for the best type of pepper to use to kick up the heat on my next batch when I found your site. me and my sons love Chow Chow, HOT! and we put it on Ham and beans with corn bread, hot dogs, hot links on a bun, but it can be used on all sorts of things. I’m thinking Tabasco chili peppers, hot but not unbearably hot, like using scorpions or ghost peppers. I think 10 years ago I used Habaneros and the heat was over the top a little, made it just a little to hot so you couldn’t enjoy the rest of the flavors. But if you have any Ideas I’d love to hear them.

        1. Michael Hultquist - Chili Pepper Madness

          Thanks, Christina. Pretty much any pepper would work as you mention, but if you’re looking to keep it hot but not TOO hot, habaneros or Scotch bonnets would be nice at the high end of that range. Cayenne peppers are usually readily available and have a nice level of heat, as do tabasco peppers. Let me know if you wind up making it again with any of these peppers. Enjoy!

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