Farmgirl’s Green Tomato Relish: A Zesty Symphony of Late Harvest Flavors

There’s a particular magic in the air when summer’s bounty begins to wane, and the garden starts to offer up its final, precious gifts. For me, this transition always brings to mind the vibrant, tangy allure of green tomatoes. I recall countless autumn afternoons spent in my grandmother’s kitchen, the air thick with the sweet-and-sour aroma of her famous green tomato relish simmering on the stove. It was a yearly ritual, a delicious testament to making the most of every last harvest, and the anticipation of that first taste – a burst of bright, complex flavor – was always worth the wait. This relish isn’t just a condiment; it’s a memory, a hug in a jar, and a brilliant way to preserve the essence of late summer.

Recipe Overview

• Prep Time: Approximately 30 minutes
• Cook Time: Approximately 1 hour 5 minutes
• Total Time: Approximately 1 hour 35 minutes
• Servings: 24
• Yield: 3 pints
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This relish is a beautiful harmony of fresh produce, brought together with a touch of vinegar and spice.

• 2 pounds green tomatoes, cored and chopped
• 1 pound white onions (or 1 pound yellow onion), chopped
• 3/4 pound sweet red pepper, cored and chopped
• 1/2 pound tart cooking apple, such as ‘Granny Smith’, cored and chopped
• 6 garlic cloves, finely chopped
• 1 cup apple cider vinegar
• 1 tablespoon kosher salt (or 1 tablespoon sea salt)
• 4 jalapeno peppers, cored, seeded if desired, and finely chopped
• 2 tablespoons cilantro, chopped
• 1 teaspoon ground cumin (optional)

Equipment Needed

To bring this vibrant relish to life, you’ll want to have a few key kitchen tools at the ready:

• A large, nonreactive saucepan (stainless steel or enamel-coated) is crucial for simmering without any metallic interference.
• A stick blender or a traditional countertop blender will be needed for pureeing.
• If you plan on canning, hot jars and a boiling-water canner will be essential.

Instructions

Crafting this relish is a straightforward process that yields a truly exceptional result. Follow these steps carefully to capture the best of the green tomato harvest.

1. Begin by combining the green tomatoes, onions, sweet red pepper, tart cooking apple, garlic cloves, apple cider vinegar, and kosher salt (or sea salt) in a large, nonreactive saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a boil.
3. Once boiling, reduce the heat to low and simmer gently, stirring occasionally, until the mixture has thickened considerably. This will take approximately 1 hour. The vegetables should be tender, and the liquid should have reduced.
4. Stir in the finely chopped jalapeno peppers, cilantro, and the ground cumin (if using).
5. Simmer for an additional 5 minutes, allowing the flavors to meld together.
6. Now, it’s time to achieve that signature relish texture. Carefully puree the mixture. You can use a stick blender directly in the saucepan for a slightly chunkier texture, or transfer the mixture in batches to a traditional countertop blender. If using a countertop blender, be sure to process in batches as needed to avoid overfilling. The goal is a puree that is still somewhat chunky, not completely smooth.
7. If canning: Return the pureed relish to a boil. Ladle the hot mixture into hot jars, ensuring you leave 1/4-inch of headspace. Wipe the rims clean, apply the lids and rings, and process in a boiling-water canner for 15 minutes.
8. Once processed, store the jars in a cool, dark place.

Expert Tips & Tricks

To elevate your Farmgirl’s Green Tomato Relish from delicious to truly extraordinary, consider these culinary insights:

• Tomato Selection: The key here is unripe tomatoes. They should be firm and green all the way through. If they have begun to blush red, they might be too soft and sweet for this particular relish.
• Onion Choice: While white onions offer a slightly sharper bite that complements the green tomatoes well, yellow onions provide a gentler sweetness. Either will work beautifully, depending on your preference.
• Apple Acidity: The tartness of a cooking apple like a Granny Smith is essential. It adds a layer of complexity and helps balance the vinegar. Avoid sweet dessert apples, which can make the relish too cloying.
• Spice Level: The jalapenos are where you control the heat. For a milder relish, thoroughly seed and devein the jalapenos before chopping. For more fire, leave some or all of the seeds in. You can also experiment with other chili peppers for different flavor profiles.
• Canning Safety: Always ensure your jars, lids, and equipment are meticulously clean when canning. Follow proper canning procedures for the safest and longest shelf life. If you’re new to canning, consulting reliable resources on water bath canning is highly recommended.
• Texture Control: The “somewhat chunky” puree is characteristic of this relish. If you prefer it smoother, you can blend for a bit longer, but don’t overdo it. A bit of texture adds to its rustic charm.
• Vinegar Quality: Using a good quality apple cider vinegar will make a noticeable difference in the final flavor. Look for unfiltered, unpasteurized varieties if possible.

Serving & Storage Suggestions

Farmgirl’s Green Tomato Relish is remarkably versatile, bringing a bright, zesty punch to a wide array of dishes.

Serving Suggestions:

• This relish is a sensational condiment for grilled meats, particularly pork and chicken.
• It’s fantastic dolloped onto cheeseburgers, sausages, or hot dogs.
• Use it as a flavorful spread for sandwiches and wraps, adding a tangy counterpoint to richer ingredients.
• It pairs wonderfully with cheeses, especially sharp cheddar or creamy goat cheese.
• Don’t hesitate to stir a spoonful into deviled eggs for an unexpected zing, or serve it alongside fried chicken.
• For a truly farm-to-table experience, serve it with a platter of charcuterie.

Storage:

• Once canned and properly sealed, this relish will keep in a cool, dark place for up to a year.
• Refrigerate any unsealed jars or jars that have been opened. It will remain fresh in the refrigerator for several weeks, often tasting even better as the flavors meld further.
• While not ideal for freezing due to texture changes, if you do freeze it, ensure it is in airtight containers and be prepared for a softer consistency upon thawing.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (assuming 24 servings from 3 pints):

Nutrient	Amount per Serving	% Daily Value
Calories	29.2 kcal	1%
Total Fat	0.2 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	297.2 mg	12%
Total Carbohydrate	6.5 g	2%
Dietary Fiber	1.3 g	5%
Sugars	4 g	16%
Protein	0.9 g	1%

Note: Nutritional values are estimates and can vary based on specific ingredient choices and preparation methods.

Variations & Substitutions

While this recipe is a classic for a reason, don’t be afraid to put your own spin on it:

• Spicier Kick: For a truly fiery relish, try incorporating a habanero pepper or a few cayenne peppers along with the jalapenos. Remember to wear gloves when handling these hotter varieties!
• Sweetness Adjustment: If you find the relish a bit too tart, you can stir in a tablespoon or two of honey or maple syrup during the final 5 minutes of simmering.
• Herbaceous Notes: Experiment with other fresh herbs like dill or parsley in addition to or instead of cilantro.
• Vinegar Swap: While apple cider vinegar is traditional, you could also try a white wine vinegar for a slightly different tang.
• Onion Variety: If shallots are more readily available, they can offer a refined onion flavor. You might need to increase the quantity slightly to match the flavor profile of 1 pound of onions.

FAQs

Q: Can I use ripe tomatoes for this relish?
A: It is best to use green, unripe tomatoes. Ripe tomatoes will break down differently and result in a much sweeter, less tangy relish that deviates significantly from the intended flavor profile.

Q: How thick should the relish be before pureeing?
A: The mixture should be noticeably thickened and have reduced in volume. It shouldn’t be watery; it should hold its shape on a spoon to some extent.

Q: Is it safe to use a regular blender for hot liquids?
A: Yes, but exercise extreme caution. Never fill a blender more than halfway with hot liquids, and vent the lid by removing the small center cap and covering it with a folded kitchen towel to allow steam to escape.

Q: How do I know if my jars are properly sealed after canning?
A: After processing and cooling, the center of the lid should be concave (curved inward) and should not flex when pressed. If a lid pops up and down, it has not sealed properly and should be refrigerated and used promptly.

Q: Can I make this relish without a stick blender or countertop blender?
A: While a blender is recommended for the characteristic texture, you could finely mince all the ingredients before cooking and skip the pureeing step for a chunkier, salsa-like condiment. However, the end result will be different.

Final Thoughts

There’s a profound satisfaction in preserving the fleeting flavors of the season, and Farmgirl’s Green Tomato Relish is a testament to that beautiful practice. It’s a recipe that embodies resourcefulness and celebrates the vibrant tang of underripe fruit, transforming it into something truly special. Whether you’re a seasoned canner or just looking for a way to add a burst of zesty flavor to your meals, I wholeheartedly encourage you to give this relish a try. The aroma that will fill your kitchen as it simmers is reason enough, and the taste is simply unforgettable. I’d love to hear about your experiences and how you enjoy this taste of late harvest sunshine.