Ingredients

How to make it

  • To roast the peppers:
  • Clean and cut in half, removing seeds
  • Drizzle with olive oil, place skin side up on baking sheet
  • Broil (or grill skin side down) until skins are charred
  • Place in plastic or paper bag and seal to allow the peppers to steam, 10 mins
  • Peel off skins - chop in large pieces
  • After the peppers are chopped, also chunk the green tomatoes and onion (just to help the food processor/chopper)
  • Working in batches, chop to the consistency you want for the relish
  • Place chopped veggies in a non-aluminum saucepan along with vinegar, sugar, celery salt and mustard powder. Bring to a boil and then simmer for about 30-40 minutes or until most of the liquid is evaporated. Add additional salt to taste.

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