Tangy & Delicious: Green Tomato and Pepper Relish Recipe

Are you drowning in a sea of unripe green tomatoes at the end of the season? Don’t despair! Instead of letting them go to waste, transform them into a vibrant and flavorful Green Tomato and Pepper Relish. This relish is a delightful condiment that adds a zesty kick to grilled meats, sandwiches, tacos, eggs, and so much more. It’s a fantastic way to preserve the bounty of your garden and enjoy a taste of summer throughout the year.

This recipe provides detailed, step-by-step instructions to guide you through the entire process, from gathering your ingredients to safely preserving your finished relish. We’ll cover everything you need to know to create a delicious and shelf-stable product.

Why Green Tomato Relish?

Green tomatoes offer a unique tartness and firm texture that distinguish them from their ripe, red counterparts. Their slightly acidic flavor pairs beautifully with the sweetness of peppers and the tang of vinegar. When combined with onions, spices, and herbs, they create a complex and addictive relish.

Green tomato relish is not only delicious but also a practical way to utilize unripe tomatoes that might not otherwise be consumed. It’s a resourceful approach to gardening and a fantastic way to reduce food waste.

Ingredients You’ll Need

Before you begin, gather all the necessary ingredients. Quality ingredients are crucial for creating the best-tasting relish.

* **Green Tomatoes:** 6 pounds, cored and chopped
* **Bell Peppers:** 2 pounds (about 4 large), a mix of red, yellow, and orange for color, cored, seeded, and chopped
* **Onions:** 1 pound (about 2 large), chopped
* **Jalapeño Peppers:** 2-4, depending on desired heat level, seeded and minced (wear gloves!)
* **Garlic:** 6 cloves, minced
* **Apple Cider Vinegar:** 4 cups (5% acidity)
* **Granulated Sugar:** 2 cups (adjust to taste)
* **Pickling Salt:** 1/4 cup
* **Celery Seed:** 2 tablespoons
* **Mustard Seed:** 2 tablespoons
* **Ground Turmeric:** 1 teaspoon (for color and flavor)
* **Ground Black Pepper:** 1 teaspoon
* **Red Pepper Flakes:** 1/2 teaspoon (optional, for extra heat)

**Ingredient Notes:**

* **Green Tomatoes:** Choose firm, unblemished green tomatoes. Avoid any that are bruised or show signs of rotting.
* **Bell Peppers:** Using a variety of colors adds visual appeal to the relish. You can also use other types of sweet peppers, such as banana peppers or Cubanelle peppers.
* **Jalapeño Peppers:** Adjust the quantity of jalapeños based on your spice preference. Remember that the heat will mellow slightly during cooking and processing. If you’re sensitive to spice, start with fewer jalapeños and add more to taste.
* **Apple Cider Vinegar:** Ensure your vinegar has at least 5% acidity for safe preservation. This is crucial for inhibiting the growth of harmful bacteria.
* **Pickling Salt:** Use pickling salt (also known as canning salt) rather than regular table salt. Pickling salt doesn’t contain iodine or anti-caking agents, which can darken the relish and affect its flavor.
* **Sugar:** The amount of sugar can be adjusted to your preference. Start with 2 cups and add more to taste, keeping in mind that sugar also acts as a preservative.

Equipment You’ll Need

Having the right equipment will make the process of making and preserving your relish much smoother and safer.

* **Large Stainless Steel Pot:** A heavy-bottomed pot is ideal to prevent scorching.
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Canning Jars:** Pint or half-pint jars with lids and bands (number of jars will depend on yield)
* **Canning Utensils:** Jar lifter, canning funnel, bubble remover/headspace tool
* **Water Bath Canner:** A large pot with a rack to hold jars during processing.
* **Clean Kitchen Towels:** For wiping jars and spills.

**Safety First:**

Before you start, ensure all your equipment is clean and in good working order. Inspect your canning jars for any chips or cracks. Discard any damaged jars, as they may break during processing. Familiarize yourself with safe canning practices before you begin.

Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s begin making the Green Tomato and Pepper Relish.

**Step 1: Prepare the Vegetables**

1. Wash all the vegetables thoroughly under cold running water.
2. Core and chop the green tomatoes into roughly 1/2-inch pieces. Place them in the large stainless steel pot.
3. Core, seed, and chop the bell peppers into roughly 1/2-inch pieces. Add them to the pot.
4. Peel and chop the onions into similar-sized pieces. Add them to the pot.
5. Wearing gloves (to protect your skin from the oils), seed and mince the jalapeño peppers. Add them to the pot.
6. Mince the garlic and add it to the pot.

**Step 2: Combine Ingredients and Simmer**

1. Add the apple cider vinegar, sugar, pickling salt, celery seed, mustard seed, turmeric, black pepper, and red pepper flakes (if using) to the pot with the vegetables.
2. Stir well to combine all the ingredients.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low and simmer for 1 to 1.5 hours, or until the relish has thickened to your desired consistency. Stir frequently, especially towards the end of the cooking time, to prevent scorching.
5. The relish is ready when the vegetables are tender and the liquid has reduced significantly. It should have a slightly jam-like consistency.

**Step 3: Prepare the Canning Jars**

While the relish is simmering, prepare your canning jars.

1. Wash the canning jars, lids, and bands in hot, soapy water. Rinse them thoroughly.
2. Sterilize the jars. There are several ways to sterilize jars:
* **Boiling Water:** Place the jars in a large pot, cover them with water, and bring to a boil. Boil for 10 minutes. Remove the jars with a jar lifter and place them on a clean towel to dry.
* **Dishwasher:** If your dishwasher has a sterilization cycle, use it to sterilize the jars.
* **Oven:** Preheat your oven to 200°F (93°C). Place the clean jars on a baking sheet and heat them for 10 minutes.
3. Keep the jars hot until you are ready to fill them. You can leave them in the hot water or oven, or use a jar warmer.
4. Heat the canning lids in a small saucepan of simmering water. Do not boil the lids, as this can damage the sealing compound.

**Step 4: Fill the Jars**

1. Remove the hot jars from the sterilizing water or oven using a jar lifter.
2. Place a canning funnel on top of each jar.
3. Ladle the hot relish into the jars, leaving 1/2-inch headspace (the space between the top of the relish and the rim of the jar).
4. Use a bubble remover or a clean utensil to release any trapped air bubbles by gently pressing against the inside of the jar.
5. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. This is crucial for ensuring a proper seal.
6. Place a heated lid on each jar, centering it over the jar opening.
7. Screw on the band until it is fingertip tight (snug but not overly tight). Over-tightening can cause the lid to buckle during processing.

**Step 5: Process in a Water Bath Canner**

1. Place the filled jars on the rack in the water bath canner.
2. Add enough hot water to the canner to cover the jars by at least 1 inch. Make sure the jars are not touching each other or the sides of the canner.
3. Bring the water to a rolling boil over high heat.
4. Once the water is boiling, process the jars for the recommended time, according to the altitude at which you live. Use the chart below as a guide:

* **Altitude 0-1,000 feet:** Process for 15 minutes
* **Altitude 1,001-6,000 feet:** Process for 20 minutes
* **Altitude Above 6,000 feet:** Process for 25 minutes

5. Maintain a gentle but steady boil throughout the processing time. Adjust the heat as needed.
6. After processing, turn off the heat and carefully remove the lid of the canner. Let the jars sit in the hot water for 5 minutes before removing them.

**Step 6: Cool and Check Seals**

1. Remove the jars from the canner using a jar lifter and place them on a towel-lined surface, leaving at least 1 inch of space between the jars.
2. Let the jars cool undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
3. After 12-24 hours, check the seals. Press down on the center of each lid. If the lid doesn’t flex or pop back up, the jar is sealed properly.
4. If a lid flexes or pops, the jar is not sealed. You can either reprocess the jar with a new lid, refrigerate the relish and use it within a few weeks, or freeze it.

**Step 7: Store and Enjoy**

1. Remove the bands from the sealed jars. This prevents moisture from accumulating under the bands, which can lead to rust.
2. Wipe the jars clean with a damp cloth.
3. Label the jars with the date and contents.
4. Store the sealed jars in a cool, dark, and dry place for up to 1 year.
5. Once opened, refrigerate the relish and use it within a few weeks.

Tips for Success

* **Taste as you go:** Adjust the sweetness, spiciness, and acidity to your liking. Remember that the flavors will meld and intensify as the relish sits.
* **Chop vegetables evenly:** This ensures that the relish cooks evenly and has a consistent texture.
* **Don’t overcook:** Overcooking can make the relish too thick and mushy.
* **Use a heavy-bottomed pot:** This will help prevent scorching.
* **Stir frequently:** Stirring prevents sticking and ensures even cooking.
* **Test your seals:** Properly sealed jars are crucial for safe storage.
* **Be patient:** Canning takes time, but the results are well worth the effort.

Serving Suggestions

Green Tomato and Pepper Relish is a versatile condiment that can be used in a variety of ways:

* **Grilled Meats:** Serve it alongside grilled chicken, steak, pork, or sausages.
* **Sandwiches:** Add it to sandwiches, burgers, and wraps for a zesty kick.
* **Tacos and Burritos:** Use it as a topping for tacos, burritos, and quesadillas.
* **Eggs:** Spoon it over scrambled eggs, omelets, or breakfast burritos.
* **Cheese and Crackers:** Serve it as a spread for cheese and crackers.
* **Salads:** Add it to salads for a burst of flavor and texture.
* **Dips:** Mix it with cream cheese or sour cream for a delicious dip.
* **Charcuterie Boards:** Include it as part of a charcuterie board for added variety.

Variations

* **Spicy Relish:** Increase the amount of jalapeño peppers or add other hot peppers, such as serrano peppers or habanero peppers.
* **Sweet Relish:** Add more sugar to balance the tartness of the green tomatoes.
* **Herbed Relish:** Add fresh herbs, such as basil, oregano, or thyme, to the relish during the last 15 minutes of cooking.
* **Fruit Relish:** Add chopped apples, pears, or peaches to the relish for a sweeter, fruitier flavor.
* **Pickled Relish:** Increase the amount of vinegar for a more pickled flavor.

Troubleshooting

* **Relish is too thin:** Continue simmering the relish until it reaches your desired consistency.
* **Relish is too thick:** Add a little water or vinegar to thin it out.
* **Relish is too tart:** Add more sugar to balance the acidity.
* **Relish is too spicy:** Add more sugar or other vegetables to dilute the heat.
* **Jars didn’t seal:** Reprocess the jars with new lids, refrigerate the relish, or freeze it.

Nutritional Information (approximate, per serving)

Nutritional information will vary depending on the specific ingredients and serving size. However, a general estimate per serving (about 2 tablespoons) is:

* Calories: 30-40
* Fat: 0g
* Sodium: 50-70mg
* Carbohydrates: 8-10g
* Fiber: 1-2g
* Sugar: 6-8g

Enjoy Your Homemade Relish!

Making Green Tomato and Pepper Relish is a rewarding experience that allows you to preserve the flavors of summer and enjoy them throughout the year. With its tangy and flavorful profile, this relish is sure to become a favorite condiment in your household. So gather your green tomatoes, bell peppers, and spices, and get ready to create a culinary masterpiece that will impress your family and friends. Happy canning!