|by Eduardo Fuss|
Salsa is sauce with attitude - and a passion for chili pepper salsas and dips has recently become a hot culinary trend.
Results 1 - 10 of 434 for red tomato relish
Skin tomatoes, chop tomatoes, pepper and onion. Cook at medium heat until thick. Several hours. Can in jars.
Use real ripe tomatoes; scald. Peel and chop. Chop onion and celery fine. Cut garlic fine. Tie spices in bag. Mix other ingredients. Put in enamel ...
Scald tomatoes. Peel them and cut into small pieces. Add all other ingredients (chop the green peppers and onions) and boil until thickened. Put into ...
Don't peel tomatoes. Grind first 3 ingredients. Add sugar, vinegar and spices. Boil until thick. Put in pint sterilized jars and seal.
Cook about 45 minutes. Seal in hot jars and water bath 10 minutes for pints.
Peel fresh tomatoes ... done. Pour hot relish into sterilized canning ... for 10 minutes, pints 15 minutes. Delicious over dried beans. Makes 3 to 4 pints.
Cook until thicken on low. Put in jars.
Cook tomatoes, onions, sugar, vinegar and salt slowly over low heat for 2 hours. Add peppers and cook 30 minutes longer. Can while hot in pint jars. ...
Cook slow until thick. Put in hot jars. Hot bath for 15 minutes.
Drop tomatoes in boiling water, peel and quarter. Remove seeds from peppers. Chop. Dice onions. Add all to a large pot. Simmer 1 1/2 hours. Ladle ...
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