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Sauces and Marinades - Ripe Tomato Relish

  • 22 medium ripe tomatoes, pared, deseeded, and chopped
  • 8 medium onions, coarsely chopped
  • 2 hot peppers
  • 2 tablespoons (noniodized) salt
  • 3 cups sugar
  • 1 1/2 cups apple cider vinegar

Peel tomatoes. To deseed, take whole tomato into the palm of your hand and squeeze hard until most all seeds are extracted, then finely chop tomatoes into a kettle to which remaining ingredients are added.
Slowly cook by bringing to a boil, then reducing heat to a simmer, stirring occasionally to prevent sticking, especially toward the end of the cooking time. Cook for about two hours or until most of the liquid is cooked down into a thick relish. Pack into hot, sterilized pint jars and seal.
Yield: Approximately 6-7 pints.
Note: This delicious relish was introduced to me by my mother-in-law, who was the best cook around. She used this as a side dish at breakfast with eggs or at dinner with roast pork, beef, or barbecued chicken.
Submitted By: Marie Delffs
Rutherford Farmers Co-op
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