Tomato Relish

This old-fashioned tomato relish uses both green and ripe tomatoes for a sweet-tangy condiment that’s been a canning season staple for generations. The overnight salt draw on the green tomatoes pulls out excess moisture so the finished relish has concentrated flavor instead of being watery.

Red and green bell peppers add color and a mild sweetness that rounds out the sharp vinegar bite. Simmering everything for a full half hour breaks down the vegetables into a thick, chunky spread that clings to whatever you put it on. Stir frequently during that simmer or the sugar will scorch on the bottom.

The balance of vinegar to sugar is what makes a relish worth eating. This recipe lands on the sweeter side, which makes it a natural companion for grilled sausages, burgers, and roast pork.

Kitchen Tips

• Salt the green tomatoes overnight and drain thoroughly. Skipping this step leaves excess water that dilutes the relish.
• Chop everything to a similar size for even cooking. Big chunks won’t break down in 30 minutes.
• Stir frequently during the last 10 minutes. As the relish thickens, it sticks and burns more easily.
• This relish can be water-bath canned for long-term storage. The vinegar content is high enough for safe preservation.

Variations

• Add a chopped jalapeño or two for a spicy version.
• Stir in a teaspoon of mustard seed and celery seed for a more complex piccalilli-style relish.
• Use apple cider vinegar instead of white vinegar for a warmer, mellower tang.