Photo: Hector Sanchez; Styling: Buffy Hargett Miller
This is a classic tomato relish recipe, but with a tangy twist from green tomatoes.
MAKES about 4 cups
1. Remove and discard seeds and ribs from tomatoes and peppers. Cut into thin slices.
2. Bring onion, carrots, tomatoes, peppers, 1/2 cup water, and 1 cup vinegar to a boil in a large stockpot over high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Drain.
3. Return vegetables to stockpot, and stir in sugar, next 5 ingredients, and remaining 1 cup vinegar. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 5 minutes. Cool completely. Transfer to a jar; screw on lid, and chill 30 minutes. Store in refrigerator up to 1 week.