Praying to the garden G-ds obviously didn't work. The temperature finally dropped this week and my tomato plants where still full of fruit. I couldn't bare the thought of all those wonderful emerald green tomatoes going to waste so I looked around for something to do with them and found several relish receipts. I opted to kitsch the receipts by looking around the kitchen and seeing what I had - this is what I came up with.
The jalapeno peppers, donated from Maysaloon's garden, should add enough of a bite to warm you up on those cold winter nights but not so much that it burns more than comforts. I can't wait to see how it will taste with tuna, rice or as a dip. I also think the jars will make wonderful gifts for Thanksgiving.
Green Tomato Relish
Ginormous Pot
green tomatoes, chopped
2 white onions, chopped
sweet peppers, red and yellow, chopped (for color)
apples, red and green, chopped (for color)
garlic cloves, chopped
1 to 2 cups of apple cider vinegar
1 cup water
kosher or sea salt to taste
6 or more jalapeno peppers (or something close), chopped (send, optional, your fingers might tingle a little)
a bushel of chopped cilantro
ground cumin, cinnamon, paprika, and cayenne to taste (optional)
Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in the ginormous pot and bring to a boil. Simmer for about an hour and stir occasionally
Stir in the jalapenos, cilantro, and cumin, simmer another five or ten minutes.
Puree relish using a hand blender before scooping it into jars and gift wrapping. Mine filled 10 pint mason jars.
