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Friday, August 22 2014

ingredients

2 teaspoons mustard seeds
1/4 teaspoon crushed red pepper
3/4 cup sugar
3/4 cup rice vinegar
1/4 cup water
1 tablespoon grated fresh ginger
5 cloves garlic, thinly sliced
1 teaspoon salt
6 large green tomatoes, cored and chopped (6 cups)
1 medium red sweet pepper, chopped
1 medium yellow sweet pepper, chopped
6 green onions, chopped

directions

Heat a 4- to 6-quart Dutch oven over medium-high heat. Add mustard seeds and crushed red pepper; cook and stir for 1 to 2 minutes or until seeds begin to pop. Add sugar, vinegar, the water, ginger, garlic and salt. Bring to a simmer; cook and stir for 3 minutes.

Add tomatoes and sweet peppers to Dutch oven. Cook for 5 to 7 minutes or until vegetables are just tender, stirring occasionally. Stir in green onions.

Transfer relish to a bowl or storage container. Allow to cool for 1 hour. Cover and chill for at least 2 hours or up to 1 week.

Tip

Canning: Prepare through step 2. Ladle hot relish into six hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe the jar rims and adjust lids. Process jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars; cool on a wire rack.

nutrition information

Per Serving: cal. (kcal) 22, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 4, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 1, vit. A (IU) 534.49, vit. C (mg) 23.03, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 114, Potassium (mg) 138, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:13 am | Permalink | 0 Comments | Email

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