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Results 71 - 80 of 133 for ripe tomato relish
71. ANTIPASTO RELISH
Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.
Peel and cut tomatoes in small pieces; add onion. Sprinkle with 1/4 cup canning salt. Let stand overnight. Drain well, add chopped apples, ...
73. AGNES'S RELISH
Grind apples, tomatoes, onions, and peppers. Add sugar, salt, vinegar, cinnamon, and cloves; cook about 20 minutes. Makes 7 pints.
74. INDIAN RELISH
Blend all ingredients. Cook until thick. Pack in hot jars and seal.
75. TOMATO RELISH
Peel tomatoes and dice into ... remaining ingredients and chill for several hours in refrigerator. Drain and serve as a relish with meats and fish.
76. INDIAN RELISH
Chop tomatoes, peppers, cucumber very fine and combine with celery and onion in large bowl. Sprinkle with salt. Allow to stand 12 hours or ...
77. MEXICAN RELISH
Mix all ingredients. Refrigerate at least 1 hour. Good with any Mexican dishes or as a side salad served on a lettuce leaf.
78. APPLE RELISH
Skin tomatoes, crush with potato masher. Pare apples. Put apples, onions and peppers through meat grinder or food processor. Thoroughly ...
79. APPLE RELISH
Mix apples, onions, peppers and tomatoes. Mix vinegar, sugar and hot pepper. Mix chopped ingredients into liquid mixture, simmer for about ...
In medium bowl, combine tomatoes, ... canning jars. Spanish tomato relish can be refrigerated or frozen ... covered containers. Makes 2 pints.
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