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
Remove and discard seeds and ribs from tomatoes and peppers. Cut into thin slices.
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.
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.