Thursday, December 12, 2019

SEASONED SOUTHERN STYLE: A Christmas Relish

I couldn’t let this Christmas go by without sharing a VERY SIMPLE recipe for Christmas Relish. . .I made it with only a few ingredients from the last of the Summer garden. . .Sweet Red Peppers. . .Green and Hot Peppers. . .Green Tomatoes. . .and Onions. . .
It is true that this type of relish is popular in the South for bean and pea dishes. . .and it is much like the Two ChowChow Recipes  I shared several years ago. . .but there are some differences in it that makes it a wonderful topping for other dishes. . .It’s chunky. . .It has less spices so the flavors of the vegetables come through. . .There’s less sugar. . .It’s less processed, making it taste like freshly made. . .and It’s more festive. . .
It may be impossible to find green tomatoes now in your area. . .So, mark this recipe and keep it in mind for next year. . .It’s the type relish that can be served fresh or canned. . .You can begin to enjoy it in the Summer and carry it through the Winter. . .If you have any left, that is. . .
 
 Christmas Relish
Cut into chunks 2 quarts (8 cups) Green Tomatoes. Combine with ½ cup (canning) Salt. Cover for 24 hours, then drain liquid off. 

Chop and add 1 Green Pepper, 2 Red Peppers, 2 “Hot” Peppers, 1 Onion. Add in ½ - ¾ cup Sugar (I used Cane Sugar). Mix well and let stand.

In an enameled or steel pot, heat to boiling 1 cup White Vinegar, 1 teaspoon Cinnamon, 1-2 tablespoons Mustard Seed, ½ -1 teaspoon Pepper. Add Tomato Mixture and bring to a boil for 10 minutes. Pour into sterile jars and seal or refrigerate for several months. 

Makes 4 pints.
We’ll be celebrating Christmas Day with a Creole Christmas dinner. . .and this special Relish will be amazing on the Smoked Turkey and Sausage Jambalaya. . .I’ve already opened one jar and taste-tested it. . .Wonderful. . .