At this time of year here in Florida, I love to spend sweltering Sunday afternoons in the kitchen, saving my tomatoes. This recipe is a knockoff of Harry and David’s fame, and it is perfect for preserving the season’s best tomatoes, peppers and onions from the garden or farmers market. It takes some time to get all the veggies chopped up, but a food processor works wonders. The house smells delicious while it’s simmering away on the stove, and we will enjoy the fresh taste of the garden all year long.
Sweet Red Pepper and Onion Relish is perfect on top of a burger or hot dog, but there are lots of other ways to enjoy it. Serve this piquant relish with cream cheese and crackers, or alongside roast lamb, or mix it in your favorite meatloaf recipe.
- 6 cups tomatoes, seeded and finely diced
- 6 red bell peppers, seeded and finely diced
- 4 cups yellow onion, finely diced
- 4 jalapenos, seeded and finely diced
- 2 cups white vinegar
- 1½ cups cider vinegar
- 5 cups granulated sugar
- 2 tablespoons salt
- 1 tablespoon cayenne pepper
- 1 tablespoon pectin
- Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for about 1½ hours, uncovered, until some of the liquid has evaporated.
- Add the pectin and quickly bring to a rolling boil for 1 minute.
- Remove from heat and ladle the hot mixture into hot, sterilized canning jars.
- Process the jars in a canner or large stock pot, with the water at least one inch above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours.
- Makes about a dozen ½ pint jars.