When life gives you green tomatoes....

[jeffinsgf]

Make Green Tomato Relish.

Since I'm not the only one who has had to either severely prune or even rip out tomatoes this week, I thought I would share what I did with them. I had about two pounds of green Yellow Pear tomatoes. I searched the internet for a green tomato relish recipe that used about that amount, was not too sugary (which most are) and read like I would enjoy it. Here's what I found (cute blog site, too).

http://foodiefarmgirl.blogspot.com/2005/09/saving-harvest-green-tomato-relish.html

I used more jalapenos than she recommended, and I added some dill flower and leaf. I was a bit skeptical about the Granny Smith apple, but it really works. The result is a delicious relish that I am going to layer on grilled Italian sausage tonight.

Oh, if you follow the recipe, you'll get more like 2 quarts than 3 pints.

[Michelle8]

Thanks, Jeff. Yes, I've had my share of green maters this year. And I don't like fried green tomatoes!

[JackBratherton]

I made some nice green tomato chutney last year - very tangy with some goats cheese.

[reavilh]

here's a recipe, which I've posted before, but we love it. Ain't nothin' better in a bowl of beans. Taken from a 1954 Kerr canning book

CHOW-CHOW



1 peck (12-1/2 lb.) green tomatoes
8 large onions
10 green bell peppers
3 tablespoons of salt
6 hot peppers
1 quart of vinegar
1 tablespoon cinnamon
1 tablespoon allspice
1/4 teaspoon cloves
3 tablespoons dry mustard
a few bay leaves
1-3/4 cups sugar
1/2 cup horseradish

chop tomatoes, onions, and green peppers together and cover with salt; let stand overnight. Drain; add chopped hot peppers, vinegar, and sugar, Put spices in cheesecloth and add, boil slowly about 15 minutes or until tender. Add horseradish, and pack into sterilized jars, leaving 1/2" head-space. After adding lids and rings, process in boiling water bath five minutes. yield; 6 pints

[RozieDozie]

I love green tomato relish! Thanks for the link, Jeff.

Reavilh, that's a familiar Chow Chow recipe, only I've never tried putting in the horseradish. I love horseradish, though.

Rozie

[tweed]

Sounds good, Skip! :)
Here is one that is a little different, although made with ripeed tomatoes and it sounds good. Gonna try it this year.

Tomato-Apple Chutney

Ingredients:
6 lbs. tomatoes, peeled and chopped
5 lbs. apples, peeled cored and chopped
2 medium green peppers, seeded and chopped
4-5 medium onions, pelled and chopped
2 cups seedless white raisins
1 qt. white vinegar
4 tsp. salt
2 lb. brown sugar
1 tspn. ground ginger
1/4 cup mixed whole pickling spices
Directions:
Combine all ingredients except the mixed whole pickling spices.
Put the spices in a spice bag and add to mixture.
Bring to boil then lower heat, cooking slowly, stirring frequently until mixture thickens (about 1 hour).
Remove spice bag.
Pack boiling mixture into sterile pint jars, leaving 1/2 inch headroom.
Process in boiling water bath for 10 minutes.

Makes 7 pints

Steve

[organicbaby]

Hey, Jeff, when life gives you big green tomatoes, salt/pepper/batter and fry those puppies! :) Oh and drag them through some White Remoulade Sauce (compliments of Emeril, BTW) on their way to your lips! (It's really good with cold, boiled shrimp too)

3/4 C. mayonnaise
2 Tbsp. finely chopped green onions
2 Tbsp. finely chopped yellow onion
2 tsp. finely chopped fresh parsley
2 Tbsp. finely chopped celery
2 tsp. Dijon mustard
1 tsp. prepared horseradish
1 tsp. powdered mustard
1/2 tsp. minced garlic
1/2 tsp. Worchestershire sauce
1/4 tsp salt
1/4 tsp freshly ground pepper

Combine all ingredients in a bowl and whisk to blend. Refrigerate. Will keep for 2 days.