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Results 101 - 110 of 450 for red tomatoe relish
101. CHOW - CHOW RELISH
Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar, and spices; ...
Cook for one hour. Seal ... doubling, use less vinegar, but keep the sugar and vinegar at least equal.) Add more sugar if you want the relish sweeter.
Saute red pepper, onion and garlic in ... Stir in almonds, tomatoes, pimientos, picante sauce, Accent, ... 1/2 cup red relish crunch. Garnish with lemon wedge. Yield: 6 servings.
Sprinkle tomatoes with salt, mix well and ... green pepper and red peppers and mix well. Stir ... tightly and refrigerate. Makes about 12 pints.
Tomatoes, peppers, onions and cabbage ... Drain. Add remaining ingredients. Cook to boiling point and simmer slowly 15 minutes. Makes 4 pints.
Chop tomatoes, onions, peppers and celery. ... mixture to a boil. Fill clean, sterilized jars at once. Pour hot paraffin over filled jars and seal.
Roast peppers until blackened, place ... onions, celery and tomatoes. Place into bowl. Snip ... with a big piece of Italian bread for your lunch.
Combine first 7 ingredients in ... well, and set tomato-feta relish aside. Combine 1/4 cup olive ... remaining mustard mixture. Serve fish with relish.
109. CORN RELISH
Cook until corn is done. Pour in jars and seal.
110. GREEN TOMATO RELISH
Chop finely (or grind) vegetables. Sprinkle salt over the vegetables. Mix thoroughly. Let stand 3 to 4 hours. Drain thoroughly. Press to ...
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