This tart-sweet relish, which makes use of a bumper crop of late-summer produce, is the perfect condiment for the Cod Cakes. This recipe is based on one in Simple Pleasures from Our Maritime Kitchens by Julie V. Watson (Raincoast Books, 2002).
This tart-sweet relish, which makes use of a bumper crop of late-summer produce, is the perfect condiment.
Yield: makes About 3 Cups
1 1⁄2 lb. green tomatoes, cored and finely chopped
1 medium yellow onion, finely chopped
1 rib celery, finely chopped
1⁄2 green bell pepper, cored, seeded, and finely chopped
1⁄2 red bell pepper, cored, seeded, and finely chopped
2 tbsp. kosher salt
1⁄2 cup sugar
1⁄3 cup distilled white vinegar
1 1⁄2 tsp. dry mustard
1 1⁄2 tsp. yellow mustard seeds
1 tsp. celery seeds
1 tsp. crushed red chile flakes
1⁄4 tsp. ground coriander
Toss tomatoes, onions, celery, and peppers in a large bowl with salt; cover with plastic wrap and let sit at room temperature for 4 hours or overnight. Transfer vegetables to a sieve and press to extract excess juices; discard juices.
Transfer vegetables to a 6-qt. saucepan and add remaining ingredients. Cover, bring mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are very soft, about 2½ hours. Transfer relish to a jar and let cool. Cover and refrigerate for up to 2 weeks.