Tomato Relish

  • Yield : 1
  • Servings : 4 pints
  • Prep Time : 45m
  • Cook Time : 60m
  • Ready In : 1:45 h
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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

To blanch, fill pot with water and bring water to boiling.

Step 3

Using a sharp knife, cut a small X on the bottom of each tomato. Immerse tomatoes in the boiling water.

Step 4

Boil for 1 to 2 minutes or until the tomato skins open.

Step 5

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 6

Fill glass jars; process 15 minutes in hot water bath

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Kaplan, Louisiana Louisiana
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