Spicy Tomato Relish Canning Recipe
Capture the essence of summer with this Spicy Tomato Relish Canning Recipe—a bold and flavorful condiment that brings a zesty kick to your pantry. Made with ripe, juicy tomatoes, vibrant red bell peppers, fiery fresh chilies, and aromatic spices like cumin and paprika, this relish strikes the perfect balance between sweet, tangy, and spicy. The easy-to-follow recipe includes detailed steps for safely canning and preserving your relish, ensuring you can enjoy its vibrant flavors year-round. Whether slathered on burgers, paired with cheese, or served as a tangy topping for roasted meats, this relish is a versatile powerhouse for enhancing any dish. Great for beginners and seasoned canners alike, this recipe promises both flavor and satisfaction.
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Recipe Information
Ingredients
- 3 lbs ripe tomatoes
- 1 lb red onions
- 2 large red bell peppers
- 2 small fresh red chilies
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 2 tablespoons olive oil
- 4 small garlic cloves
Instructions
Wash and core the tomatoes. Chop them into small chunks and set them aside.
Peel the red onions and dice them finely.
Deseed the red bell peppers and chop them into small pieces.
Finely chop the fresh red chilies, adjusting the quantity according to your heat preference. For extra heat, you can leave the seeds in.
Peel and mince the garlic cloves.
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the onions, garlic, and chilies to the pot. Sauté for about 5 minutes, or until the onions are soft and translucent.
Add the chopped tomatoes, red bell peppers, cumin, paprika, and salt to the pot. Stir well to combine.
Pour in the vinegar and sugar. Stir until the sugar has dissolved completely.
Bring the mixture to a gentle boil. Lower the heat to a simmer and cook for approximately 35–40 minutes, stirring occasionally, until the relish has thickened and most of the liquid has evaporated.
Taste the relish and adjust seasoning if necessary.
While the relish simmers, sterilize your canning jars and lids by boiling them in water for 10 minutes. Let them air dry on a clean dish towel.
Once the relish has thickened, carefully ladle it into the sterilized jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth and secure the lids tightly.
Process the jars in a boiling-water canner for 10 minutes to ensure a proper seal.
Remove the jars from the canner and let them cool completely on a towel or cooling rack. Check that the lids have sealed properly; they should not flex up or down when pressed in the center.
Store the jars in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 274.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5060 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
