Try this easy-to-make Midwestern relish with chicken or beef, pork or fish - it tastes great with everything.

1/3 c. salad oil
3 lg. onions, diced
1 lg. garlic clove, minced
8 lg. green tomatoes (about 4 lbs.), cut into bite-sized chunks
4 med. green peppers, cut into 1/4-inch wide strips
4 med. red peppers, cut into 1/4-inch wide strips
3 c. cider vinegar
1 1/2 c. packed light brown sugar
1 tbsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger

About 4 hours before serving or up to 1 week ahead: In 8-quart Dutch oven or heavy saucepot over medium heat, in hot salad oil, cook onions and garlic until tender, stirring occasionally. Add green tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium-low; cook, uncovered, 2 hours, stirring occasionally, until mixture thickens.

Spoon relish into large bowl; cover and refrigerate at least 1 hour. Serve relish as accompaniment to barbecued or roasted poultry, meat or fish. Makes about 8 cups relish. 80 calories per 1/4 cup serving.