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.
We made this and it is really good. The only thing we could not understand is why you would want to boil the vegetables with the water and vinegar and then drain it and lose all the flavor and nutrients down the drain. We boiled the vegetables like it said and added the spices but we did not add the next cup of vinegar. It turned out really good.
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