Spicy Tomato Relish
|Ripe tomatoes||4 Pound (About 12 Medium Sized Ones)|
|Onions||3 Large, peeled and chopped|
|White vinegar||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Prepared horseradish||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced/mashed|
|Mixed pickling spices||2 Teaspoon|
|Green peppers||2 , seeded and chopped|
|Hot dried red chiles||3 Small, crushed|
Peel tomatoes and chop coarsely.
Place chopped tomatoes and their juices in a large deep pan (at least 5 quarts) with onions, vinegar, celery, sugar, horseradish, salt, mustard, paprika, garlic, and basil, along with the pickling spices tied in a square of cheesecloth.
Bring tomato mixture to a boil, reduce heat, and boil slowly, uncovered, for 1 hour; stir occasionally.
Add green peppers and continue cooking for 1 1/2 hours longer, stirring frequently.
Remove seasoning packet and discard it.
Ladle 1/3 of the sauce into a 1-pint jar.
To remaining sauce add 2 of the dried hot chiles and continue cooking for 15 minutes more; ladle 1/2 of this mixture into another 1-pint jar.
Add remaining chile to sauce still in the pan and cook the mixture for 15 minutes before placing in a third jar.
Label jars to indicate heat level of each portion of the relish.
This will keep in the refrigerator for as long as a month, or may be frozen.