Meats and Sausages
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
- Place tomatoes briefly in hot water, rinse with cold water and peel the skin off. Dice into small cubes.
- Peel apples, remove blossom ends and cores. Dice finely.
- Dice finely red peppers and onions. Smash garlic cloves.
- 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.
- Add all remaining ingredients, bring to a boil and cook on low heat for 5 more minutes.
- Fill hot relish into ½ pint jars. Remove air bubbles. Tighten lids.
- Place jars in a canner and bring water to a boil. Process at 212 F, 100 C for 15 minutes.
- Remove jars from the canner and let stand for 12 hours.
