Saturday, September 25, 2010
Big Billy's Caddo Lake-Style Green Tomato Relish
In east Texas, at restaurants on Caddo Lake, green tomato relish is served with hush puppies, French fries, cole slaw and catfish. Make a batch at the end of tomato season with your green tomatoes and serve it on a cold winter evening. Big Billy would guarantee that it will always bring a smile to your guest’s faces.
• 2 gallons green tomatoes, rough chopped
• 2 quarts onion, rough chopped
• 1 quart green hot peppers, chopped
• 6 cups sugar
• 1 cup salt
• 1 quart vinegar
In a large soup pot, bring the sugar, salt and vinegar to a boil; then add vegetables; bring contents of the pot to a boil and continue for 2 minutes, timed. Remove to sterile canning jars. Process in hot water bath for ten minutes. Serve either chilled or at room temperature with fish.