Saturday, September 14, 2013

Tomato Onion PINEAPPLE Relish New Orleans Cajun Style - Small Batch Canning

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Now this is a favorite!!!  Fresh from my garden, lots of tomatoes (but you do know that you can use a LARGE can of Canned Tomatoes if you want to make this without fresh tomatoes... those cans are the most flavorful tomatoes out of season... but I digress...).

This is perfect for those few tomatoes that come out with a few flaws.  Just cut out the bad parts and chop away!  6-10 really big boys and you have enough to last the winter.  And thanks to the magic of canning, these will come out with as much late summer flavor in the middle of winter!  Just can't wait to have a hot dog in February!

And of course, the beauty of making your own is that you can season as you like.  The basic recipe (tomatoes, onions, pineapple and peppers) can come out super sweet, super heated spiced or (with this recipe) a mixed melange of Cajun Heat and Tropical Sweet.  I happen to make my own Cajun Spice mix so that I can control the salt... Big Easy in a Jar.  But feel free to use the prepackaged mixtures that you can find in any grocery store (Paul Prudhomme makes a very good low salt variety).  Or, if you simply want a sweet mix, leave out the jalapenos and the Cajun spices and you have an all new taste!

So grab some Fritos Scoops and enjoy as a dip... or wait until the snow is knee deep and enjoy a dog with Relish... It's good to plan ahead!


OK... Here's what I did...

Tomato Onion PINEAPPLE Relish 
New Orleans Cajun Style

  • 6-10 big Tomatoes, Skins Removed, Hard Core Removed and Diced
  • 2 Large Sweet Candy or Vidalia Onions, Diced
  • 4 Medium Green Bell Peppers, Cored and seeds removed, diced
  • 3 Small Jalapeno Peppers, Stems, seeds and white inner ribs removed, Minced
  • 5 Cloves Garlic, Peeled and minced
  • 2 TBS Cajun Spice Mix
  • 1 tsp Cumin
  • 1/2 Cup Lemon Juice
  • 1/4 Cup Sugar
  • 1 Small Can Tomato Paste
  • 1 Cup Fresh Pineapple, small dice
  • Additional Spices As Needed
Cooking Directions
  1. In a large saucepan, bring 8 cups water to a boil. Cut an "X" into each tomato, lines 2 inches long and just piercing the skin of the tomato,
  2. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel (the skins should rub off easily,
  3. Finely chop. Place in a stockpot. Add Onions, Peppers, Garlic, Cajun Spices and Cumin and stir to mix
  4. Add the Lemon Juice and Bring to a boil. Reduce heat and simmer for 60-70 minutes or until slightly thickened.
  5. Add the can of Tomato Paste (only if you want a thicker gravy, leave this out if you want a runny wet consistency) Sugar and diced Pineapple, stir to combine. Taste, add additional seasonings (sugar or Cajun spices, salt and/or pepper) to taste
  6. Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water bath for 20 minutes

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