Tomato and Pepper Relish Recipe
Ingredients:
- 4 lbs (2 kg) ripe tomatoes
- 2lbs (1 kg) onions
- 2 medium sized peppers, red or yellow
- 1 oz (25 g) salt
- 8 oz (500 g) granulated sugar
- 3 teaspoons mustard seeds
- 16 fl oz (450 ml) white wine vinegar
Method:
Peel and finely chop the tomatoes and onions. Mix together in a bowl, sprinkle with the salt and leave overnight if possible.
Next day put the tomatoes and onions into a sieve or colander, rinse with cold running water and drain well.
De-seed and finely chop the peppers.
Mix the peppers, mustard seeds, drained tomatoes and onions in a bowl.
Bring the vinegar to the boil and stir in the sugar until dissolved, add the contents of the bowl and simmer for 10 minutes.
Pour into hot sterilized jars and seal.
Makes about 4 lbs (2 kg) of relish.
Making Your Own Relishes Help
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Making Your Own Relishes?
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Filed under All Recipes, Peppers, Relishes, Tomatoes, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by
Comments on Tomato and Pepper Relish Recipe »
Mordsith @ 1:12 pm
This is the best thing I have made this year! No adjustments necessary – it's really lovely and I have been instructed to make more by The Bloke! Thanks again!
Val @ 5:18 pm
Glad to hear you and The Bloke liked it. It's one of my favourites.
Katherine @ 10:44 am
Just made this, looks great but seems very runny. Is that normal?!
Val @ 6:47 pm
Relishes do tend to be more runny than a chutney but I've never had a problem with this recipe being very runny. If it's not settled down after a few days, you could try adding a bit more sugar to thicken it. Were the tomatoes well drained?
Dee @ 8:03 pm
This looks like a good way to deal with my red pepper and tomato glut but can you tell me how long it will keep. If its half as good as your Hot Aubergine chutney which was fantastic I will definately add it to my preserves shelf.
Val @ 12:58 pm
At least 12 months.