the original spicy mustard relish

Fall in is in the air and Football has started! It's now becoming a 'time honored tradition' here in our household; the watching and waiting for the first frost.  Who would want to do that? A gardener does but, also a "Canner"! There is a recipe that was handed to me just a few years back (originating in Texas) that requires nice and fresh GREEN tomatoes! Why GREEN tomatoes? Mostly, because their solid, firm, less watery mass that they maintain until they turn and ripen to red is perfect for this recipe.  While I have an idea of why this recipe was created (waste not, want not) I think it is a brilliant use of these now sought after and happy to pick tomatoes in our house!!  This relish can be controlled to infuse as much 'heat' that you want in your final product. Do you want just a kick of 'heat'? try using just sweet peppers with an anaheim thrown in for good measure. Do you like your mustard relish SPICY! then be sure to use habaneros or scotch bonnets and the like (those are the ones wayyyy up there on the scoville scale for peppers *see below)   

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Scoville Scale for pepper "hotness"

Whatever your choice of peppers to compliment your green tomatoes, this recipe is going to have your taste buds singing.  We always make sure to bring this relish to our Football parties and its the perfect Tailgating food!  Brats, hot dogs, steaks, chicken, and hamburgers: it works as such a nice compliment. Using this relish as a dip for pretzels and chips is an amazing taste too!  Make sure to keep an eye on your garden and grab those plump "still green" tomatoes and take the time to make this relish  - you, your friends and family will be happy that you did!  Enjoy ~ Diane 

The Original Spicy Mustard Relish
(Spicy Mustard Relish I)

1 QT Hot Peppers, chopped (4 Cups) *your choice, see scale above
1 QT Onions, chopped (4 Cups)
1 QT Green Tomatoes, chopped (4 Cups)
1 Pint Sugar (2 Cups) 
1 Pint Distilled White Vinegar (2 Cups) 5% Acidity
1 Pint Prepared Mustard (2 Cups) *I use French's

Cook all together in a large stock pot or dutch oven, until onions are tender and the mixture thickens - this can take a good hour and half. Stir often. 
When water-bath canning, leave 1/4' head-space. Process pints and half pints for 15 mins. in water-bath (plus, 10 mins for altitude. *or according to regulations in your area.)   *always wear gloves when handling and chopping hot peppers.

Yield: approx 7 half-pints

Recipes for Spicy Mustard Relishes By: Margie Slentz and Diane Baker 
Photos by: Diane Baker for Canning and Cooking at Home