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Old November 8, 2007   #33
Miss Sphinx
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Join Date: Nov 2007
Location: North Carolina
Posts: 70

Green Tomato and Horseradish Sauce
from Jeanne Lesem's "Preserving in Today's Kitchen"

1 lb green tomatoes
1/2 lb green bell peppers
1 lb onions
2 Tblsp + 1 tsp coarse (kosher) salt (or 2 Tblsp uniodized or pickling salt)
1 cup sugar
1/8 tsp ground cloves
1/2 tsp ground cinnamon
2 1/2 cups cider vinegar
2 (6-ounce) bottles prepared horseradish packed in vinegar (or about 1 cup grated fresh horseradish)

Core the tomatoes, seed and stem the green peppers, and peel the onions. Cut the tomatoes and onions into chunks, and pulse/chop all three vegetables in a food processor to a coarse texture. Transfer the prepared vegetables to a 1 1/2 quart bowl (not aluminium), stir in the salt, and let stand 8 hours or longer. Drain, rinse, and drain again. Place the vegetable mixture in a wide 2 1/2 to 3 quart saucepan, add the sugar, spices, and vinegar, and simmer about an hour, or until thick, stirring occasionally. Add the horseradish during the last 5 minutes of cooking. Pour into jars and store in refrigerator or freeze.

 Store a week or two before serving. This recipe is easily halved.

Makes about 6 cups
Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
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