INGREDIENTS
5 medium tomatoes, peeled, seeded and chopped
1½ cups minced red onion
½ cup red wine vinegar
½ cup tightly packed light brown sugar
½ cup light Karo syrup
6 Tbsp. tomato paste
1 small jalapeño, minced with seeds
1 clove garlic, finely minced
½ Tbsp. minced fresh ginger
1 tsp. salt
½ tsp. ground white pepper
½ tsp. ground cinnamon
¼ tsp. ground mace
1/8 tsp. ground cloves
1 Tbsp. chopped fresh mint
PREPARATION
• Combine all of the ingredients except the mint in a 3-quart saucepan and bring to a boil over medium-high heat. Lower the heat and simmer for 1 hour, stirring frequently. Remove the pan from the heat.
• Transfer the relish to a bowl and place the bowl in an ice until it is cold. When the relish is cold, stir in
the mint.
• Refrigerate for 24 hours before serving.
This article appears in May 1-31, 2009.