This one is from my neck of the woods and unfortunately, I don’t see it around much anymore. People used to put this on sandwich’s, Burgers, Hotdogs….anything you can think of and may like it on. This is especially great if you have too many green tomatoes in the garden. Now you know what to do with them.
- 12 Green Tomatoes, chopped, seeded, skinned
- 12 Red Peppers, chopped & seeded
- 12 Green Peppers, chopped & seeded
- 1 quart Vinegar
- 1 quart Mustard
- 1 quart Mayonnaise
- Celery Seed (pinch or two)
- Salt (pinch or two)
Seeding and skinning the tomatoes are optional. Some do it and some don’t. I prefer to do this. If you are like me, just boil some water and quickly blanch the tomatoes. The skins will peel right off. As for seeding, I quarter the tomatoes and then scrape the seeds out. It’s that easy.
After you have skinned, seeded, and chopped the Tomatoes and both, Red & Green Peppers, throw them in a food processor and grind until they are fine and smooth. Now, while some like theirs chunky, I like this to be smooth like a true, blue spread.
DRAIN WELL. This is a must. You don’t want wet, runny spread.
In a pot, add all the ingredients together and cook for five minutes. Place in Jars and seal with a Water Bath Canner or a Pressure Canner.
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