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Tomato & Jalapeño Relish

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  • 01-11-2011 1:40pm
    #1
    old gregg
    Registered Users Posts: 3,245 ✭✭✭


    hi folks, first time posting here so thanks in advance for any thoughts.

    At the end of the summmer I've ended up with 1.2Kg of tomatos (frozen & yet to be de-skinned) and 919g of Jalapeño peppers (red and green just picked so still have seeds etc).

    Last year I found a pretty OK recipe for Jalapeño Relish that produced results passably close to the wonderful Ballymaloe product but alas did not keep a copy.

    Would any of you good folks happen to have a recipe that might make use of some or all of my produce?

    Many thanks.

    Michael.


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    #2
    The Hill Billy
    Registered Users Posts: 22,778 ✭✭✭✭The Hill Billy


    Darina Allen has a great recipe for tomato & chilli jam in the Ballymaloe Cook Book if you know anyone who has a copy.


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    #3
    old gregg
    Registered Users Posts: 3,245 ✭✭✭old gregg


    cool, I shall begin with a trip to my library this afternoon to see if they have a copy.


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    #4
    sponge_bob
    Registered Users Posts: 665 ✭✭✭sponge_bob


    or in this instance google is your friend, about 3/4 the way down the page


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    #5
    old gregg
    Registered Users Posts: 3,245 ✭✭✭old gregg


    sponge_bob wrote: »
    or in this instance google is your friend, about 3/4 the way down the page

    Google was not my friend for 2 days on this one. But enter the word 'Jam' and it starts to come together. Thanks too.


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    #6
    sponge_bob
    Registered Users Posts: 665 ✭✭✭sponge_bob


    sponge_bob wrote: »
    or in this instance google is your friend, about 3/4 the way down the page


    made darina allen's tomato and chilli jam yesterday, but it never set. it is still very liquidy sitting in the 2 jars in the fridge. i did use a few substitutes as i didn't have the proper ingredients to hand.

    tomatoes weren't very ripe
    used powdered ginger as i didn't have fresh ginger
    light soy sauce instead of fish sauce
    light brown sugar instead of golden castor
    and white wine vinegar instead of red wine vinegar

    but i don't think any of these substitutes would cause it not to set.
    when making homemade jam i would allways use the juice from a lemon or a lime to act as a setting agent. but she didn't have anything like that in it.
    do ye think it needs it or should it set by itself?


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    #7
    nosietoes
    Registered Users Posts: 536 ✭✭✭nosietoes


    You might want to just cook it down a little more in order for the sugar to set it? I know when I make any reduction I tend to test it on a cold plate before taking it off in case it needs a little more time. Although the underripeness of the tomatoes might effect it slightly?


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