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Chicago Hot

Yield 11 half pints


  • 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

How to Make It

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

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

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