Pitty's chili-spicy green tomato relish

Ingredients for 1 servings:

• 1 kg tomatoes, green (unripe)
• 2 medium-sized green peppers
• 2 m.-sized onion(s)
• 4 garlic cloves
• 2 chili peppers
• 250 ml spirit vinegar
• 250 ml apple cider vinegar
• 1 tsp salt
• 1 tsp celery salt
• 3 tsp mustard seeds
• 1 tbsp brown sugar
• 1 small can of tomato paste
• 1 tsp, heaped pepper
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp nutmeg
• 1 tsp, heaped coriander powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

A bit of work, but it’s worth it. Simply delicious.

Bring quartered tomatoes, sliced ​​chilies (remove seeds) and sliced ​​bell peppers to a boil with water and simmer for 10 minutes. Drain the water. Add the diced onions and garlic, spices and the rest of the ingredients except the tomato paste and puree to the desired consistency using a hand blender. If it’s too thick, add a little more apple cider vinegar. Simmer on the stove for another 5 minutes on low heat, stirring frequently. Be careful, it will bubble viciously – don’t let it burn you! Then stir in the tomato paste thoroughly, bring back to a boil, and then immediately remove from the heat. Pour into jars with screw caps and cook at 85-90°C for 30 minutes. Tastes delicious with steaks, chicken or fish, but also as a salsa with nacho and chili chips or in chili to spice things up. I like it spicy and therefore use a hotter variety of chili.