You can use this relish for hamburgers if you’d like but it basically changed my love for hotdogs. It was love at first bite! There’s something about the sweet/sour/spiciness that’s amazing. I know hotdogs aren’t great for you and I do try to refrain from eating a lot of them, but when I do, this is one of my favorite accompaniments.
Originally the recipe called for 30 ripe tomatoes that need to be boiled, peeled, seeds removed and chopped. Then you would put it into a large pot with 5 tablespoons of salt; let it stand for an hour, then drain. I made it that way for many years and then got to thinking, why can’t you just use canned tomatoes. So I tried it one year and it comes out just as good. If you’re going to make it with fresh tomatoes, give yourself most of the day to prepare.
Originally the recipe called for 30 ripe tomatoes that need to be boiled, peeled, seeds removed and chopped. Then you would put it into a large pot with 5 tablespoons of salt; let it stand for an hour, then drain. I made it that way for many years and then got to thinking, why can’t you just use canned tomatoes. So I tried it one year and it comes out just as good. If you’re going to make it with fresh tomatoes, give yourself most of the day to prepare.
Here’s my abbreviated version:
5 cans Glen Muir tomatoes – I use 2 cans of chunky tomato sauce and 3 cans of diced tomatoes
3 medium onions, chopped
2 green peppers, chopped
3 yellow peppers, chopped
1 bunch of celery, chopped
4 ½ cups white sugar
1 quart cider vinegar
½ tsp cloves
½ tsp cinnamon
Cook all ingredients in a large pot over medium heat until desired thickness – usually 2-3 hours. Put in canning jars and process. It makes about 12 pints.
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