Chile Tomato Relish Recipes

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GRANDMA'S CHILI SAUCE TOMATO RELISH

This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips!

Provided by Chef Teer

Categories     Sauces

Time 1h30m

Yield 4 pint jars, 10-15 serving(s)

Number Of Ingredients 9



Grandma's Chili Sauce Tomato Relish image

Steps:

  • Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
  • Boil tomato's then core,peel, and dice.
  • combine diced tomato's and all ingredients in a larger boiling pot.
  • Cook until onions and peppers are soft and not crunchy.
  • Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.

Nutrition Facts : Calories 562.3, Fat 1.4, SaturatedFat 0.3, Sodium 1446.6, Carbohydrate 135.8, Fiber 9.4, Sugar 120.2, Protein 6.3

12 lbs ripe tomatoes
10 onions
4 bell peppers
1 quart vinegar
2 tablespoons salt
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon mustard
5 cups sugar

GARDEN TOMATO RELISH

What a great way to use your garden harvest-and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? -Kelly Martel, Tillsonburg, Onario

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 10 pints.

Number Of Ingredients 14



Garden Tomato Relish image

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

Nutrition Facts :

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

FRESH TOMATO CHILI SAUCE

This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.

Provided by Janet Larsen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 4h35m

Yield 96

Number Of Ingredients 9



Fresh Tomato Chili Sauce image

Steps:

  • Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
  • Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g

35 fresh tomatoes, peeled, seeded and chopped
3 fresh hot chile peppers, seeded and chopped
4 red bell peppers, cored, seeded and cut into 2-inch pieces
1 large onion, chopped
2 cups apple cider vinegar
⅓ cup fresh lime juice, or amount to taste
1 cup white sugar
1 cup packed brown sugar
1 tablespoon salt, or amount to taste

TOMATO AND CHILLI CHUTNEY

A remake on another recipe, this has a slight kick, for the type of person that would not buy items that contains stack loads of chilli's. Good with ham and cheese and biscuits for a carpet picnic in front of your favourite TV show.

Provided by edwardos99

Time 1h40m

Yield Makes Jars

Number Of Ingredients 9



Tomato and Chilli Chutney image

Steps:

  • Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
  • Simmer for 1 hour.
  • Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
  • After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
  • Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

500g red onions, finely sliced
1kg fresh tomatoes, chopped
4 garlic cloves, finely sliced
8 - 12 fresh red chilli's, roughly chopped
a thumb-size piece of ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
1/2 tablespoon paprika

CILANTRO TOMATO RELISH

Make and share this Cilantro Tomato Relish recipe from Food.com.

Provided by D. Todd Miller

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8



Cilantro Tomato Relish image

Steps:

  • Combine tomatoes, bell pepper, cumin, onion, salt, cayenne pepper, and lime juice. Taste and adjust seasonings if needed.
  • Just before serving, add cilantro.

1 1/2 lbs plum tomatoes, cored and roughly chopped
1/2 red bell pepper, seeded, stemmed, and minced
2 teaspoons ground cumin
1 tablespoon minced onion
salt, to taste
cayenne pepper, to taste
1 lime, juice of
2 tablespoons cilantro, chopped

CHERRY TOMATO RELISH

Categories     Condiment/Spread     Pepper     Tomato     No-Cook     Picnic     Low Carb     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6



Cherry Tomato Relish image

Steps:

  • Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.

1/4 cup balsamic vinegar
4 teaspoons chopped fresh oregano
3/4 cup olive oil
1/8 cup drained canned diced mild green chilies
4 green onions, finely chopped
4 cups halved cherry tomatoes

CHILE RELISH

This is a great condiment recipe that I got originally from Brother Juniper's Cookbook (or something like that). It makes a great condiment, a marinade, an addition to other dishes when you want a little zip. Use different types of peppers, or combinations of peppers to change the intensity. It will keep forever in the refrigerator in a closed container, but don't keep in in a metal bowl. I also like a lot of garlic, so I tend to use about 2X as much garlic as the recipe calls for

Provided by Chef Grizzly

Categories     Peppers

Time 30m

Yield 10 cups

Number Of Ingredients 5



Chile Relish image

Steps:

  • Stem the peppers. If working with larger peppers and using a blender, you may want to cut them into slightly smaller pieces as well.
  • Peel the garlic.
  • Process all ingredients in a food processor or blender in batches until smooth.

Nutrition Facts : Calories 49.9, Fat 0.7, SaturatedFat 0.1, Sodium 2097.5, Carbohydrate 10.7, Fiber 3.3, Sugar 5.5, Protein 2.3

2 lbs red jalapeno chiles
1 lb anaheim chili
10 garlic cloves
3 tablespoons salt
4 1/2 cups red wine vinegar

SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)

A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the prefect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas! NB: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilised, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used.

Provided by French Tart

Categories     Lunch/Snacks

Time 2h

Yield 4-6 Jars

Number Of Ingredients 9



Smoky Chipotle and Red Tomato Jam (Chutney - Relish) image

Steps:

  • Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
  • Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
  • Divide the hot jam/chutney between sterilised jars and set aside to cool.
  • Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
  • How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.

Nutrition Facts : Calories 687.7, Fat 1.3, SaturatedFat 0.2, Sodium 76.8, Carbohydrate 167.6, Fiber 10.4, Sugar 145.1, Protein 7.7

1 kg red onion, finely sliced (2lbs 4 ozs)
2 kg tomatoes, chopped (4 lbs 8 ozs)
8 garlic cloves, minced
1 red fresh chili pepper, chopped (optional)
1 inch piece gingerroot, peeled and chopped
500 g brown sugar (1 lb 1 oz)
300 ml red wine vinegar (1/2 pint)
10 cardamom pods, seeds of
1 -1 1/2 teaspoon ground chipotle chile, to taste

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