Well, it’s getting to be that time of year again, fresh green tomatoes will be coming off the vine in the coming weeks and months, and you need to know what to do with them.
JasonsBrew.wordpress.com is the place to be this Green Tomoato season….
This isn’t the recipe with cabage which is more of a Green Tomaot Slaw. This is your classic, fried catfish side dish, sweet and hot. (If the hot portion is too much for you, just eliminate the hot peppers and red pepper flakes.)
Delicious Green Tomato Relish
- 2 – 3 lbs of green tomatoes (3-4 large green tomatoes)
- 1 large onion (I prefer white onions)
- 2 small hot peppers (I like small chili peppers but use your favorite)
- 2 cups apple cider vinegar
- 2 cups sugar
- 2 cups water
- 1 tsp. salt
- 1 tsp. dried celery seed
- 2 tsp. red pepper flakes (if you like to with more spice add 4 tsp.)
- 1 tsp. all spice
- 1 tsp. black pepper
- 1 tsp. dried mustard
- 1/2 tsp. fresh minced garlic
Combine everything but the onion, tomatoes, and 2 small hot peppers in a medium bowl and whisk. Transfer to a sauce pan, bring to a boil, cover and simmer over low heat for about 10-15 minutes. Remove from heat and allow to cool to room temperature.
While it’s simmering cut the green tomatoes and onions into chuncks. This size will vary depending on preference. I usually like a little bit smaller than bite size chucks. Seed and dice the two small hot peppers. Mix the onions, tomoatoes and peppers in a either a small bowl with a lid or a gallon size ziplock bag. Again if the hot peppers are too much for you, eliminate them. Another idea is to seed the peppers and add them to the sugar/vinegar mixutre while it’s simmering. The peppers are easier to remove this way, but still add a kick to the recipe.
Once the vinegar/sugar liquid is cooled you can pour it over your tomato and onion mix. The amount you add will be to taste. I typically add enough liquid to cover the mix but no more. You will refrigerate the mix for 4-8 hours (or overnight if you prefer), during this time the amount of liquid will increase as the natural juices of the tomatoes and onions mix with the vinegar. Any extra liquid can be kept safely in the refrigerator for 2 weeks. (And there should be extra)
This relish is best served cold and goes great with fried fish, slaw and hush puppies. It can also be blended in the food processor with a little cilantro to make a delicious side to go with grilled fish or grilled chicken. Another variation is to add the cilantro, whole corn, and black beans to make a salsa which is great on tacos and burritos.
As far as fresh minced garlic goes, check your produce area. It’s less than a dollar to pick up a small jar of it and it’s very convenient to keep refrigerated for times like these.
Whatever you use this for, enjoy!
And Happy Eats!