Chili Relish

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Chili Relish

 

6 pounds ripe tomatoes

3 green peppers

3 large onions

6 stalks celery

1/8 cup salt

1 1/2 cups cider vinegar

1 1/2 cups brown sugar

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon dry mustard

paprika, optional

 

Scald and skin tomatoes; cut up and cook 15 minutes

and drain off juice. Using a meat grinder on medium

setting, grind other

vegetables, draining off juice and add to tomatoes in

pot. Add salt, cider vinegar, brown sugar, cinnamon,

cloves, dry mustard and a little paprika, if desired.

Stir and cook approximately 1 1/2 hours without cover

until slightly thickened. Scoop off a little of the

extra juice and put in hot sterilized pint jars and

seal immediately with hot lids and rings. Yields

approximately 4 pints.

 

 

 

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