Green Tomato Relish

Sugarless and tangy - a salsa, a dip and a pasta sauce

2 lb (900g) green tomatoes, cored and chopped
1 lb (450g) white or yellow onions, chopped
¾ lb (340g) red bell peppers, cored and chopped
½ lb (225g) sour cooking apples (Granny Smith), cored and chopped
6 cloves garlic, finely chopped
1 C apple cider vinegar
1 T sea salt or kosher salt
4 jalapeno peppers, cored, seeded, finely chopped
2 T cilantro (Chinese parsley), chopped
1 t ground cumin

In a large ceramic or teflon-lined pan, add all ingredients except jalapenos, cilantro and cumin. Bring to boil and then simmer until thickened, about an hour, stirring occasionally. Add remaining ingredients and simmer for five minutes more. In a blender or food processor, puree until slightly chunky.   Can be refrigerated for up to three weeks or canned for long-term storage.

Each 1 T serving, 5 calories:   0 from fat   Sodium 25mg.

Healing Heart Hint

If you grow green tomatoes, this is an excellent way to savor them all year round. You can also use unripe tomatoes that are often available at bargain prices in the market.

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©2000 Dr. Neal Pinckney Healing Heart Foundation