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Farmgirl Susan's No Sugar Green Tomato Relish

I was browsing the internet for an alternate way to prepare green tomatoes and found this one.

Source: Farmgirl Fare - http://www.farmgirlfare.com (Entered by John Erdmann)
Serves: Makes 3 pints
Vegetarian!

Ingredients
2 lb green tomatoes, cored and chopped      View Available Products
1 lb white or yellow onions, chopped
3/4 lb sweet red peppers, cored and chopped      View Available Products
1/2 lb tart cooking apples, such as 'Granny Smith', cored and chopped
6 cloves garlic, finely chopped      View Available Products
1 cup 5% acidic organic raw apple cider vinegar (or less, see note below)*
1 TBSP kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped      View Available Products
2 TBSP cilantro, chopped
1 tsp ground cumin (optional)

Step by Step Instructions
  1. Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.
  2. Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender (I can't say enough good things about my KitchenAid Hand Blender; it's one of the best things I've bought for the kitchen) or in a traditional counter top blender, in batches if necessary, until still somewhat chunky.
  3. If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling water canner. Store in a cool, dark place.
  4. * October 2009 Update: Since I orignally posted this four years ago, many of you written to let me know how much you love the recipe (thank you!), but a couple of people have told me that their green tomato relish ended up tasting much too strongly of vinegar. The 1 cup of apple cider vinegar called for is to ensure that this is safe for water-bath canning (green tomatoes are acidic, but the other vegetables lower the overall acidity—1 cup is plenty), but if you're planning to store yours in the fridge—where it will keep for several weeks without processing—and are concerned it might be too much vinegar for your taste, you can safely decrease the amount of apple cider vinegar to 1/2 cup, or even less.

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