Tomato Relish
Instructions
- 1
Prepare the tomatoes by removing the cores and dicing them into small, uniform pieces. Place in a colander and let drain for 10 minutes to remove excess moisture.
- 2
In a large, heavy-bottomed pot, combine the drained tomatoes, diced red onion, bell pepper, minced garlic, and grated ginger.
- 3
Add the apple cider vinegar, sugar, mustard seeds, celery seeds, salt, and red pepper flakes to the pot. Stir well to combine all ingredients.
- 4
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
- 5
Once boiling, reduce heat to medium-low and simmer uncovered for 35-40 minutes, stirring every 10 minutes. The relish should thicken and reduce by about half.
- 6
Test the consistency by dragging a spoon across the bottom of the pot - it should leave a clear trail that fills in slowly.
- 7
Season with black pepper to taste and adjust salt if needed.
- 8
Remove from heat and let cool for 10 minutes before transferring to sterilized jars.
- 9
Store in refrigerator for up to 3 weeks, or process in a water bath canner for 15 minutes for longer shelf storage.
Chef's Note
"The key to a great tomato relish is achieving the perfect balance of sweet and tangy. Don't rush the simmering process - letting it cook slowly develops deeper flavors and ensures the right consistency. This versatile condiment pairs beautifully with grilled meats, cheese boards, or simply spread on crusty bread."
