Relish Recipe

Tomato Hot

1 qt. peeled, chopped fresh or canned tomatoes (reserve liquid)
2 c. chopped onion
1/2 c. distilled white vinegar, 5% acidity
1 c. granulated sugar
2 tsp. pickling salt
1 T. crushed red pepper
2 T. mixed pickling spice

In a large stainless steel or enamel saucepot, combine tomatoes and reserved liquid, onions, vinegar, sugar, and salt. Tie crushed red pepper and pickling spice in cheesecloth to create a spice bag. Add spice bag to saucepot and bring mixture to a boil. Simmer and cook slowly over low heat for approximately 45 minutes or until mixture has thickened. Remove and discard spice bag. Ladle hot mixture into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Remove air bubbles by sliding a rubber spatula between glass and mixture; readjust headspace to 1/4-inch. Wipe rims and threads of jars with a clean damp cloth, place lids on jars and screw on bands. Process jars in boiling-water canner for 15 minutes. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. To fully develop flavor, allow relish to cure for a minimum of 2 weeks. Yields approximately 4 pints.

Recipe Note: This relish is especially good when served with pinto beans, black-eye peas or beef roast. Delightful spooned over an omelet or scrambled eggs.

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