Autumn Tomato Relish
5 large tomatoes peeled, seeded, and diced - (2 cups)
1 medium onion peeled, quartered
1 green bell pepper stemmed, seeded
2 jalapeño peppers stemmed, seeded
1 cup raisins
1 teaspoon of celery seed
1 teaspoon of salt
1 teaspoon of coarsely-ground black pepper
1 teaspoon of ground cloves
3 cups of apple cider vinegar
1 cup of light brown sugar
Plunge tomatoes into boiling water for 30 seconds to loosen skins. Drop into ice water and peel. Halve tomatoes and squeeze out seeds. Place tomatoes in work bowl of food processor fitted with knife blade. Dice into 1/4-inch cubes. Place into 2-quart saucepan.
Process onion into 1/4-inch cubes. Add to saucepan. Cut green pepper into large pieces and process into 1/4-inch cubes. Add to saucepan. Process jalapeños into fine dice. Add to saucepan.
Add remaining ingredients and cook over very low heat, generally more than 1 hour. Remove from heat; serve or store.
This recipe yields 12 servings.
Per Serving: 60 Cal; 1g Prot; 0g Total Fat (0 Sat. Fat); 15g Carb.; 0mg Chol; 200mg Sod.; 1g Fiber.
Comments: For a different look and taste, substitute yellow tomatoes and golden raisins.
Formatted for MC7 08-12-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 53 Calories; trace Fat (4.1% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 185mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Vegetarian Times, September 2002
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