Cardwells Spiced Tomato Relish For Burgers Recipes

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SPICY TOMATO RELISH (CANNING RECIPE)



Spicy Tomato Relish (Canning Recipe) image

The Southwestern United States is known for love of spicy foods and this relish is a fitting example of a condiment that can be used to up the heat factor. It can be made a little hotter by subbing in some extra Jalapenos or even using Habeneros instead. It is wonderful with any sort of meat or even just having a few spoonfuls on your plate as a sort of side dish is good. THIS RECIPE ASSUMES KNOWLEDGE OF SAFE WATER BATH CANNING METHODS

Provided by JanetB-KY

Categories     Vegetable

Time 2h30m

Yield 3 1/2 pints, 28 serving(s)

Number Of Ingredients 13

20 medium tomatoes, peeled and chopped (about 5 lbs)
1 1/2 cups onions, chopped
3/4 cup green pepper, chopped
1/4 cup diced jalapeno (that is 1 of my tweaks-it originally called for 1 cup green peppers & no hot pepper)
2 teaspoons celery seeds
2 teaspoons pickling salt (non iodized salt)
3/4 teaspoon cinnamon
3/4 teaspoon clove
3/4 teaspoon allspice
3/4 teaspoon ginger
1 cup vinegar
1 teaspoon crushed red pepper flakes (another addition, feel free to omit)
1 cup sugar

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.

CARDWELL'S SPICED TOMATO RELISH (FOR BURGERS)



Cardwell's Spiced Tomato Relish (For Burgers) image

They recommend serving this atop a burger stuffed with blue cheese finished off with some bacon. . .YUMMO! I imagine you could use this atop a grilled portabello for a great vegan meal too! This is a recipe from Cardwell's at the Plaza in St. Louis, MO which was published in Sauce Magazine in May 2009.

Provided by januarybride

Categories     Chutneys

Time 1h10m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 15

5 medium tomatoes, peeled, seeded and chopped
1 1/2 cups minced red onions
1/2 cup red wine vinegar
1/3 cup tightly packed light brown sugar
1/2 cup light Karo syrup
6 tablespoons tomato paste
1 small jalapeno, minced with seeds (no seeds for less heat)
1 minced garlic clove
1/2 tablespoon minced fresh ginger
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon ground cloves
1 tablespoon chopped of fresh mint

Steps:

  • Combine all of the ingredients except the mint in a 3 quart saucepan and bring to a boil over medium high heat.
  • Lower the heat and simmer for 1 hour, stirring frequently.
  • Remove pan from the heat.
  • Transfer the relish to a bowl and place the bowl on an ice bath until cold. When relish is cold, stir in the mint.
  • Refrigerate 24 hours prior to serving.

Nutrition Facts : Calories 107.1, Fat 0.3, SaturatedFat 0.1, Sodium 326.3, Carbohydrate 27.4, Fiber 1.7, Sugar 15.5, Protein 1.3

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