Yield: 1 batch
|1 large||Tin tomatoes|
|Half a large cucumber; peeled|
|1||Clove garlic; peeled|
|3||Fluid ounces wine or cider vinegar|
|½ teaspoon||Chilli powder (more if you want the relish very hot)|
|Pinch EACH allspice, cumin|
|Salt and pepper to taste|
|1½ tablespoon||Brown sugar|
|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