Tomato Pepper Relish Food

GREEN TOMATO AND PEPPER RELISH

Steps:

• Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

TOMATO-PEPPER RELISH

Steps:

• Heat oil in a large pot over medium heat. Add peppers, onions, garlic, crushed red pepper and salt. Cook, stirring occasionally, until softened, 10 to 12 minutes. Add tomatoes plus all their accumulated liquid, brown sugar, vinegar and bay leaves. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook until reduced by half, about 2 1/2 hours.
• Ladle into 7 sterilized pint-size jars (see Tips). Leave about 1/2 inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight (won't move with gentle finger pressure), but don't overtighten. If canning, process in a hot water bath for 10 minutes (see Tips). Otherwise, let cool to room temperature and refrigerate.

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

QUICK TOMATO-PEPPER RELISH - RECIPE

Steps:

• Heat a pot to medium heat and add pepper, onion, ginger and garlic with the olive oil. Stir and cook about 5 minutes, until the mixture softens.
• Add tomatoes and break apart with a wooden spoon. Cook another 5 minutes, then add vinegar, sugar and salt.
• Reduce heat and simmer 10 minutes. Everything will break down. You can simmer longer for more developed flavor.
• Cool and serve!

BELL PEPPER AND TOMATO RELISH

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer.
• Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes.
• Cool peppers for 10 minutes.
• Peel, seed and slice peppers.
• Heat 4 Tablespoons olive oil in large skillet over medium-high heat.
• Add plum tomatoes and garlic.
• Sauté until tomatoes soften, about 5 minutes.
• Add sliced peppers to skillet; sauté about 3 minutes.
• Add cilantro and vinegar.
• Season with salt and pepper.
• Serve at room temperature.

SPICY TOMATO RELISH (CANNING RECIPE)

Steps:

• Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
• Mix all ingredients in large, preferably non stick, pot.
• Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
• Spoon mixture into sterilized pint jars and seal with lids and bands.
• Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.

RIPE TOMATO RELISH

Steps:

• Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.).
• In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars.
• Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal.
• Relish will last up to 2 years if kept in dry, dark storage.

RED PEPPER & TOMATO RELISH

Steps:

• Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
• Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.

BELL PEPPER AND TOMATO RELISH

Steps:

• Bell Pepper and Tomato Relish Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400°F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.
• Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add peppers to skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.

MESHWIYA - SWEET AND HOT PEPPER TOMATO RELISH

Steps:

• Place the tomatoes in a frying pan and saute on high heat until they thicken,6 to 8 minutes. Remove from the pan and place in a bowl.
• Finely chop the roasted bell pepper and add to the tomatoes. Add the garlic, cumin, cayenne, olive oil, lemon juice and parsley. Mix well. Season with salt and pepper to taste and place on a serving dish.
• Serve with the baguette slices.
• Note: this can be made 1 day in advance. However, do not add the garlic until ready to use.

TOMATO RELISH

Steps:

• Sprinkle pickling salt over chopped vegetables (tomatoes, onions, and celery) and let stand overnight.
• In the morning, drain and place in a pot with the vinegar, mustard seeds, sugar, and cayenne pepper.
• Bring to a boil and boil for 45 minutes.
• Add sliced green peppers and tomato paste and boil for 20 minutes.
• Pour into hot sterilized jars.
• Quantity depends on size of jars used.

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, tomato and sweet banana pepper.
• Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine.
• Chop parsley and sprinkle over salad. Enjoy!