I wanted to make "The Original Spicy Mustard Relish" recipe using Red Roma tomatoes to see if it would still carry the same taste the original recipe uses green tomatoes. This does! It's magnificent. That being said, plan on extra time in the kitchen with a watchful eye (aka stirring the pot often) as this took a good 2 hours to fully cook down. It's so worth the time and effort too!! Just make sure you have some nice grilled hot dogs or brats ready for when this is done because the wonderful French's Mustard smell mixed with all those peppers will definitely make you HUNGRY! Keep in mind that since red tomatoes are less acidic then green tomatoes - this recipe has the added component of 'acidifying the jars' before canning.
Enjoy ~ Diane
Spicy Mustard Relish II
1 QT Hot Peppers, chopped (4 Cups)
1 QT Onions, chopped (4 Cups)
1 QT Red Roma Tomatoes, chopped (4 Cups)
1 Pint Sugar (2 Cups)
1 Pint Vinegar (2 Cups)
1 Pint French's Mustard (2 Cups)
Citric Acid or Bottled Lemon Juice
Cook all together in a large stock pot or dutch oven.
Cook on medium for 1 hour, stirring often, then reduce heat to low and cook another hour while stirring often - you are looking for the liquid to cook down and thicken.
When water-bath canning, leave 1/4' headspace. Process for 10 mins. in water-bath.
or according to regulations in your area. Make sure to add Citric Acid to each jar to raise the level of acidity for safety when canning. (see below)
Acidification: To ensure safe acidity in tomatoes for half pints, use one-half tablespoon bottled lemon juice or 1/8 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Do not can tomatoes from dead or frost-killed vines.
*the juicier your red tomatoes are the longer the cooking time (to cook down the liquids)
**Always wear thin kitchen gloves when handling hot peppers!
Makes Approx 7 half pints
Recipe From: M. Slentz "Original Spicy Green Tomato Relish"
Photos by: Diane Baker for Canning and Cooking at Home