Hold on, man. We don't go anywhere with "scary," "spooky," "haunted,"
or "forbidden" in the title.~From Scooby-Doo

Oct 4, 2009

We had a storm last week - and the temperatures dropped drastically...so we are left with a garden full of green tomatoes. Now, I love fried, green tomatoes but I can't cook that every night and doubt seriously it's that good for you. I ran across a recipe for green tomato relish on Farmgirl Fare and while I wasn't thoroughly convinced at the onset that it would be yummy...it definitely would save our hard work with the tomato plants. It turned out absolutely scrumptious! Eric was sad that I bottled it all and didn't save any out for him to eat last night with tortilla chips. So, if you have any green tomatoes lying around - you can whip up a batch and try it for yourself, you won't regret it!

Farmgirl Susan's No Sugar Green Tomato Relish

Makes about 3 pints
Recipe may be doubled; increase cooking time by 10-15 minutes

2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped
6 garlic cloves, finely chopped
1 cup 5% acidic organic raw apple cider vinegar
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick blender (I can't say enough good things about my KitchenAid Hand Blender—it's one of the best things I ever bought for the kitchen) or in a traditional countertop blender (in batches if necessary) until still somewhat chunky.

If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place.
10 calories, 0g fat, 60mg sodium, 0g fiber, per Tablespoon

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