Chicago Hot

Oxmoor House
11 half pints


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2 quarts finely chopped, peeled tomatoes
1/2 cup chopped onion
1/2 cup chopped celery
1 medium-size sweet red pepper, seeded and chopped
2 hot red peppers, chopped
1/4 cup grated fresh horseradish
1/2 cup plus 2 tablespoons sugar
2 tablespoons mustard seeds
2 tablespoons salt
1 teaspoon red pepper
1 cup vinegar


Combine all ingredients in a large mixing bowl, stirring well.

Ladle relish into sterilized jars. Cover with metal lids, and screw bands tight. Store in refrigerator until ready to use.

Created date

February 2010