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Results 31 - 40 of 679 for tomato relish
This relish has such an amazing flavor ... sterilized pint jars while hot. Refrigerate or boil in water bath canner for 15 minutes. 6-8 pints.
Peel tomatoes, chop, drain in ... or longer. This relish may be sealed in sterilized ... uncooked and without refrigeration. Makes about 25 servings.
Grind green tomatoes, red mango, onion; add salt and let stand overnight. Drain. Add 1 pint vinegar, 2 pints water; cook 15 minutes; drain. ...
Mix tomatoes, peppers, and onions with salt. Let stand 1 hour. Drain well. Add remaining ingredients; tie spices in thin cloth. Bring to a ...
Heat butter in large skillet. Add onions and garlic, saute until translucent. Add apples, tomatoes, honey and soy sauce. Cover and cook on ...
36. TOMATO RELISH
Chop all vegetables in medium ... ingredients to juice and mix well. Add chopped vegetables and store in jars in refrigerator. This relish is uncooked.
Grind the onions, peppers and tomatoes together and sprinkle with 2 tablespoons salt. Let stand overnight. (A food processor can be used.) ...
Mix tomatoes, onion, pepper and salt, let stand 1 hour. Drain well and add remaining ingredients (tie spices in cheesecloth). Bring to a ...
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 ...
Cut tomatoes, onions, peppers and celery. Cook over medium heat 50 to 60 minutes until thickened. May be frozen or canned.
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