ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Tomato Relish

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 40 mins
Total time 2 hrs, 10 mins

MAKES about 4 cups

This is a classic tomato relish recipe, but with a tangy twist from green tomatoes.


  • 1 1/2 pounds green tomatoes, quartered
  • 1 red bell pepper
  • 1 poblano pepper
  • 1 large white onion, sliced
  • 1 cup matchstick carrots
  • 2 cups distilled white vinegar (5% acidity), divided
  • 1 cup sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon mustard seeds
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice

How to Make It

  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.