Tomato Relish

Tomato relish goes well with dark meats, especially beef. It adds strong flavor to wild game meat and can be added to hamburgers as well.

  • Tomatoes, 500 g (1.1 lb)
  • Green apples, 500 g (1.1 lb)
  • Onions, 500 g (1.1 lb)
  • Sugar, 500 g (1.1 lb)
  • Tomato sauce, 200 g (7 oz)
  • Red pepper, 3
  • Garlic cloves, 3
  • Apple vinegar, 250 ml (1 cup)
  • Salt, 1 Tablespoon
  • Ground paprika, 1 Tablespoon
  • Cayenne pepper, 1 teaspoon
  • Dijon mustard, 1 Tablespoon
  • Cinnamon, 1/2 teaspoon
  • Star anise (ground) 1/2 teaspoon, or 1/2 teaspoon anise seeds
  • Szechuan peppers (1 teaspoon) or black peppercorns (1 teaspoon), ground
  • Ground cloves, ½ teaspoon
  • ½ pint jars
  1. Place tomatoes briefly in hot water, rinse with cold water and peel the skin off. Dice into small cubes.
  2. Peel apples, remove blossom ends and cores. Dice finely.
  3. Dice finely red peppers and onions. Smash garlic cloves.
  4. Place above described materials in skillet, add vinegar and tomato sauce. Bring to a boil and cook on low heat for 30 minutes under cover.
  5. Add all remaining ingredients, bring to a boil and cook on low heat for 5 more minutes.
  6. Fill hot relish into ½ pint jars. Remove air bubbles. Tighten lids.
  7. Place jars in a canner and bring water to a boil. Process at 212 F, 100 C for 15 minutes.
  8. Remove jars from the canner and let stand for 12 hours.

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