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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bill's friend Leslie Jackson gave him this recipe years ago. She got it from her mother in Baton Rouge. The relish makes a nice garnish for white beans or any kind of bean soup, and Bill has lately discovered it's also a splendid sauce for fried fish fillets and grilled meats. Prep: 30 minutes; Cook: 30 minutes. Ingredients:
2 cups cider vinegar |
1 cup sugar |
1 1/2 teaspoons whole allspice |
1 1/2 teaspoons celery seeds |
2 to 3 bay leaves |
2 large red bell peppers, chopped |
2 yellow onions, chopped |
5 pounds green tomatoes, washed, peeled, and chopped |
Directions:
1. Bring vinegar to a boil in a large nonstick pot over medium-high heat. Add sugar; stir until dissolved. Add allspice and next 4 ingredients. Return to a boil; cook 15 minutes. Add tomato, return to a boil, and cook 15 minutes more. Remove bay leaves. Refrigerate in an airtight container up to several weeks.
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