Spicy Red Tomato Relish
Servings Prep Time
6pints 30minutes
Cook Time
2 1/2hours
Servings Prep Time
6pints 30minutes
Cook Time
2 1/2hours
  • 25 – 30 medium tomatoes peeled and chopped (about 6 – 7 pounds)
  • 2cups onionschopped
  • 1cup green pepperchopped
  • 1/2cup jalapeno peppersminced
  • 1tablespoon celery seeds
  • 1tablespoon pickling salt
  • 1teaspoon cinnamon
  • 1teaspoon clove
  • 1teaspoon allspice
  • 1teaspoon ginger
  • 1 1/4cups distilled white vinegar
  • 1teaspoon red pepper flakes
  • 1 1/4cups sugar
  • 6pint jars with fresh lids and bands
  1. Peel tomatoes by scoring the blossom end with an X, blanch briefly in boiling water, and then immediately immerse into a sink of cold water. The skins should peel off easily and the stem core can be removed with a sharp paring knife.
  2. In a large saucepan, mix all ingredients and bring just to a boil.
  3. Reduce heat and simmer over medium for up to two hours, or until desired thickness is reached. Stir occasionally to prevent sticking.
  4. Carefully ladle mixture into sterilized pint jars leaving 1/2” headroom, wipe the rims and threads clean with a damp cloth and seal with lids and bands. Be sure the bands are loose and not screwed on tightly.
  5. Process in a boiling water bath for 15 minutes.
  6. Remove from the bath and allow to cool before handling. When cool, label and date the jars. Store in a cool, dark cupboard for up to one year.
Recipe Notes

Recipe for Spicy Red Tomato Relish | Foodal.com