Tomato Salsarelish Recipes

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TOMATILLO RELISH/SALSA



Tomatillo Relish/Salsa image

This recipe is my own modification of the one made famous by Linda McDaniel. Her recipe, for green tomato relish, is fantastic. But when the time came for me to make it, green tomatoes were not available. I did, however, have tomatillos. The flavor is decidedly different but I've come to love this sweet-n-tangy relish even more. I always keep a jar in the fridge but it never lasts too long. I have found it goes really well with ham (on English Muffins) or even just served with eggs (sunny-side up or poached) for an unusual but bright-tasting breakfast. This recipe makes about 5-1/2 Cups of relish and was configured to be served in 2-Tablespoon portions.

Provided by David J Rust

Categories     Sauces

Time 1h10m

Yield 5 1/2 Cups, 44 serving(s)

Number Of Ingredients 9

10 tomatillos
1 medium red bell pepper
1 medium green bell pepper
2 medium vidalia onions
1/2 tablespoon kosher salt
1 1/2 tablespoons yellow mustard seeds
1 1/2 tablespoons celery seeds
2 1/2 cups granulated sugar
1 cup apple cider vinegar

Steps:

  • Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
  • Quarter the tomatillos and set aside. Roughly chop the onions and bell peppers and set aside.
  • In your food processor, finely puree the tomatillos, peppers, and onions together. I usually have to do this in two batches. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
  • Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour. I have drained this over night, before, and had no problems.
  • After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
  • Place the pot over high heat on your stove and bring to a boil.
  • Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
  • Remove to mason jars and refrigerate. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.

Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 80.5, Carbohydrate 12.8, Fiber 0.4, Sugar 12.1, Protein 0.3

SALSA (A COLD TOMATO AND CHILI DISH OR RELISH)



Salsa (A Cold Tomato And Chili Dish Or Relish) image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, appetizer

Time 10m

Yield 3 - 3 1/2 cups

Number Of Ingredients 8

5 red, ripe tomatoes, about 2 1/2 pounds
1 cup finely chopped red onions
1/4 cup freshly squeezed lime juice
2 tablespoons finely chopped seeded, deveined jalapeno peppers (add more or less according to taste)
1 teaspoon ground pepper, preferably white
Salt to taste, if desired
1/4 cup olive oil
1/4 cup finely chopped fresh coriander leaves

Steps:

  • Cut away and discard the core of each tomato.
  • Cut each tomato in half crosswise. Use the fingers to press out the fleshy, seedy sections. Squeeze each half gently to ensure that most of the seedy sections are empty. Cut each unpeeled tomato half into quarter-inch cubes. There should be about three cups.
  • Put the tomato cubes into a mixing bowl and add the onions, lime juice, jalapeno peppers, white pepper, salt, oil and coriander. Blend. As the mixture stands, the volume will be reduced.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams

TOMATO RELISH



Tomato Relish image

This tomato relish is great on almost anything, but is a great addition to burgers!!

Provided by Linda Kauppinen

Categories     Other Sauces

Number Of Ingredients 12

18 ripe firm tomatoes, peeled and chopped
1 stalk(s) celery, chopped finely
4 medium onions, chopped finely
2 green sweet peppers, chopped finely
2 red sweet peppers, chopped finely
1/3 c salt
2 1/4 c granulated sugar
1/2 tsp ground cloves
2 tsp cinnamon
1/2 tsp black pepper
2 Tbsp mustard seed, in cheesecloth bag
1 1/2 c apple cider vinegar

Steps:

  • 1. Peel tomatoes, then chop into small pieces. Chop finely celery, onions and peppers. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning.
  • 2. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes.
  • 3. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag. Spoon into hot sterilized jars and seal.

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

GARDEN TOMATO RELISH



Garden Tomato Relish image

What a great way to use your garden harvest-and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? -Kelly Martel, Tillsonburg, Onario

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 10 pints.

Number Of Ingredients 14

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

Nutrition Facts :

FRESH TOMATO RELISH



Fresh Tomato Relish image

My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. -Lela Baskins, Windsor, Missouri

Provided by Taste of Home

Time 30m

Yield about 6 pints.

Number Of Ingredients 12

2 cups white vinegar
1/2 cup sugar
8 cups chopped tomatoes (about 11 large)
1/2 cup chopped onion
1 medium green pepper, diced
1 celery rib, diced
1/4 cup prepared horseradish
2 tablespoons salt
1 tablespoon mustard seed
1-1/2 teaspoons pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

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