Marinades recipes |
Chili Relish |
6 pounds ripe tomatoes 3 green peppers 3 large onions 6 stalks celery 1/8 cup salt 1 1/2 cups cider vinegar 1 1/2 cups brown sugar 1 teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon dry mustard Paprika -- (optional) |
Scald and skin tomatoes; cut up and cook 15 minutes and drain off juice. Using a meat grinder on medium setting, grind other vegetables, draining off juice and add to tomatoes in pot. Add salt, cider vinegar, brown sugar, cinnamon, cloves, dry mustard and a little paprika, if desired. Stir and cook approximately 1 1/2 hours without cover until slightly thickened. Scoop off a little of the extra juice and put in hot sterilized pint jars and seal immediately with hot lids and rings. This recipe yields approximately 4 pints. |