Roasted Hatch Chile Green Tomato Relish
From gkaylia1026 13 years ago
- 1 hour to make
- Serves 2 cups
Use tortilla chips as dippers for this relish, or use as a condiment on hot dogs, burgers, sandwiches, scrambled eggs, etc. Add chopped cabbage and you'd have Chow-Chow. This was a total experiment based on the fact that our weather forecast includes a freeze warning for tonite. Read more I picked some of the green tomatoes on my plants that will never ripen and gathered up some ingredients I had in my fridge/pantry and hoped this would taste good. I really liked it and will probably make more if my tomato plants survive. See less
Ingredients
- 2 Hatch Chiles, seeds removed and roasted (or I'd use a couple cans of diced green chiles or even jalapenos if I didn't have the fresh chiles) shopping list
- 1/2 large red bell pepper, roasted shopping list
- 6-8 small green tomatoes shopping list
- 1 medium onion shopping list
- 1/2 teaspoon celery salt shopping list
- 1/2 teaspoon mustard powder shopping list
- 1/3 cup white sugar shopping list
- 1/4 cup cider vinegar shopping list
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.
People Who Like This Dish 4
- DetroitTokyo Detroit, MI
- Jessieliesegang Nowhere, Us
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