Tomato Relish


Too many tomatoes in the garden? Try canning them with this relish recipe that goes great with anything. Really wonderful with fried shrimp or as a side condiment for your rice, meat and gravy.


  • 3 bell peppers, chopped
  • 5 onions, chopped
  • 1 pint vinegar
  • 2 cups sugar
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 1/2 (2.5 oz) bottle chili powder
  • 1/2 package pickling spice
  • 3 hot pepper pods (optional)
  • 1/4 tsp garlic powder
  • 3-4 quarts peeled tomatoes


Step 1

Start with a big dish (3 to 4 quarts) of fresh skin-peeled tomatoes. You may want to blanch the tomatoes to make it easier to peel the skins off.

Step 2

Combine all ingredients in a large heavy pot similar to a Magnalite roaster or canning pot. Cook over medium heat, stirring occasionally, until mixture is thick and similar to ketchup in consistency.

Step 3

Process and can in jars.

Recipe Type:


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Kaplan, Louisiana Louisiana
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