Tomato Relish

[Mike Nolan]

Tomato Relish

Yield: 4 quarts

Source: Ruth Snyder

Ingredients

10 lbs of tomatoes, skinned
6-10 ripe peppers (red/yellow/orange)
2 tablespoons salt
1 quart white vinegar
2 cups sugar (less if you don't want it quite so sweet)
3 large onions

Instructions

Chop tomatoes, peppers and onions. (Be sure to remove the seeds from the peppers.)

Bring to a boil, simmer for 3-6 hours or until it reaches the desired thickness.

The original recipe called for green peppers, but we prefer it with red, yellow and orange peppers.

Lasts a long time in the refrigerator and freezes very well.

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