Ingredients
2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as ‘Granny Smith’, cored and chopped
6 garlic cloves, finely chopped
1 cup apple cider vinegar
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro (coriander)
1 teaspoon ground cumin (optional)
Preparation
Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.
Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick blender (I can’t say enough good things about my KitchenAid Hand Blender-one of the best things I ever bought for the kitchen) or in a traditional countertop blender (in batches if necessary) until still somewhat chunky.
If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place. 10 calories, 0g fat, 60mg sodium, 0g fiber, per Tablespoon
