I just can’t bear to waste anything. The growing season is over and there are still lots of little green tomatoes on the vine. Also, lots of little green peppers. What a stroke of luck to find a recipe for a relish that uses both.
The recipe was intriguing because it uses a step that is also in my tomato salsa recipe. The finely sliced tomatoes are left to sit for 12 hours with coarse salt. This draws out the moisture so that the relish won’t be too watery. When the water is poured off, the salt goes with it. It is quite the trick. I tried some of this relish on my roast chicken, prosciutto and cheese sandwich. It was great!
Green Tomato Relish
1 lb. green tomatoes, thinly sliced
½ small onion, thinly sliced
Combine in a bowl with 2 T. coarse salt. Refrigerate for 12 hours. Drain and rinse. Combine in a non-reactive saucepan and bring to a boil until sugar dissolves:
1 cup apple cider vinegar
1 green bell pepper, sliced
½ red bell pepper, diced
1 clove garlic, minced
½ t dry mustard
½ t salt
Add the tomatoes and onions and stir together well. Make a bouquet garni with:
½ t whole cloves
½ t celery seeds
1 cinnamon stick, broken
Simmer, stirring often, until the tomatoes no longer hold their shape, about 1 hour. If you would like a thicker relish, remove the lid for the second half of the cooking period. Remove spice bag and process the relish in a hot water bath while it is still warm or keep in the refrigerator up to one month.