Yield: 1 batch
|Half a large cucumber; peeled
|Clove garlic; peeled
|Fluid ounces wine or cider vinegar
|Chilli powder (more if you want the relish very hot)
|Pinch EACH allspice, cumin
|Salt and pepper to taste
|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