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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe came from a book of Sheryl Arnoldy's who was a great caterer but also owned the popular restaraunt The Lunch Bucket here in Sacramento back in the day. This relish can be used as a salsa or as a condiment with meat or the likes. This makes for great items to add to gift baskets. Ingredients:
14 lbs tomatoes, peeled |
6 large onions |
3 ounces hot yellow wax chile peppers |
1 cup salt |
1/2 gallon apple cider vinegar |
2 heads celery, chopped |
1 large bell pepper |
2 ounces mustard seeds |
6 cups vinegar |
6 cups sugar |
Directions:
1. Grind together (In meat grinder or similar machine) tomatoes, onions, and wax peppers. Add salt.
2. Put all in a cloth bag and drain overnight. The same night, boil apple cider vinegar, cover and let stand overnight.
3. The next day, grind celery and bell pepper.
4. Mix with tomato mixture.
5. Add mustard seeds, vinegar and sugar.
6. Mix all together and put into clean hot jars.
7. These can be processed in a water bath for 10-15 minutes.
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