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2 large green tomatoes
1 bell peppers, any color, halved and seeded
1 medium Vidalia or other sweet onion
2 teaspoons whole celery seed
1 teaspoon whole mustard seed
1 teaspoon salt, or more to taste
1/2 cup sugar
1/4 cup cider vinegar
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1) In a food processor, pulse the tomatoes, red bell pepper, and onion. Line a large colander with cheesecloth, place in sink or a large bowl, and pour in tomato mixture to drain for 1 hour.
2) In a non-reactive saucepan, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently. Remove pan from heat and let relish sit for 1 hour. Refrigerate until serving.
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