Yield: 1 batch
Measure | Ingredient |
---|---|
1 large | Tin tomatoes |
1 \N | Red pepper |
1 \N | Green pepper |
1 medium | Onion |
\N \N | Half a large cucumber; peeled |
1 \N | Clove garlic; peeled |
3 \N | Fluid ounces wine or cider vinegar |
½ teaspoon | Chilli powder (more if you want the relish very hot) |
\N \N | Pinch EACH allspice, cumin |
\N \N | Salt and pepper to taste |
1½ tablespoon | Brown sugar |
\N \N | Juice of half a lemon |
Drain the tomatoes and squeeze them gently with your hands to remove as many of the pips as possible. Place the tomatoes in a heavy saucepan. Chop the vegetables and garlic finely (process them together if you have a food processor). Add the vegetables, the seasonings, the sugar and lemon juice to the tomatoes and cook over a brisk heat, stirring constantly until most of the liquid has evaporated. Pour into clean jars, seal and store in a cool place.
Note: The authors say this is a relish for barbecues and that it's also good with indoor grills.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 02-19-95