Green Tomato Pepper Relish

To easily peel a tomato, score an "X” on the bottom of the tomato with a sharp knife. Plunge into boiling water for 1-2 minutes or until the skin starts to pull away from the tomato. Remove from water. Let cool slightly and peel off skin with a paring knife.

1 Tbsp. olive oil (15 mL)
1 small onion, diced
½ yellow bell pepper, diced
1 green chile, diced or to taste
1 clove garlic, minced
¼ tsp. celery seeds (1 mL)
¼ tsp. mustard seeds (1 mL)
pinch all spice
1 bay leaf
2 Tbsp. white sugar (30 mL)
¼ cup dry sherry (60 mL)
1 Tbsp. cider vinegar (60 mL)
1 lemon, freshly squeezed
2 medium green tomatoes, peeled, chopped into large dice (about 2½ cups) (625 mL)
sea salt
black pepper, freshly cracked
1 Tbsp. fresh dill weed, chopped (15 mL)

Add the olive oil to a medium saucepan over medium high heat. Add the onions and sauté until soft, about 2-3 minutes. Add the yellow pepper and chile and sauté until soft, about 2 minutes.

Add the garlic, celery seeds, mustard seeds, allspice and bay leaf and cook until garlic is soft, about 1 minute.

Add sugar, sherry, cider vinegar and lemon juice, freshly squeezed and bring to a boil. Add the tomatoes and season the mixture with sea salt and pepper. Reduce heat to medium and simmer until liquid thickens slightly, about 10-15 minutes.

Remove bay leaf. Transfer to a medium-sized bowl or container.

Let cool to room temperature. Stir in dill. Taste and adjust seasoning if needed. Cover and store in the refrigerator.

Serve over crackers or as a sauce to accompany meat or fish.

Makes about 2 cups.