First, let us deal with the whole ‘warm’ thing… this relish is pretty darned nice warm from the pot and spread on crusty, but it is also more than fine canned and enjoyed later, on its own, added to recipes that need a tomato-y, vinegar-y kick, or (my favorite use, and the main reason I try to keep some of this on hand) to make my own version of Worcestershire sauce.
Great, now I feel the need to make me some Westboroughshire Sauce. Good thing I have about two pints of this relish in the pantry.
•4 cups halved yellow and red tiny tomatoes
•1 cup chopped shallot
•8 oz hot sliced cherry peppers, with liquid
•16 oz sliced peperoncini, with liquid
•1 tbsp sugar
•1 tsp Aleppo pepper
•1/2 tsp sea salt
•1/2 tsp black pepper
•1/4 tsp mustard seed
•1/4 tsp celery seed
•1/4 tsp garlic powder
•1/4 cup brown sugar
•1/4 cup sherry (I used Amontillado)
Stir all the ingredients together in a large pot over medium heat until the brown sugar has dissolved and the mixture is nicely blended.
Bring to a boil and simmer until the liquid has been mostly reduced.
Give the contents of the pot a good whizzzz with an immersion blender, or, run the contents through a regular blender in stages, mebbe half the pot at a time.
As I noted above, you can enjoy this right away, but how much nicer to have some in reserve in the pantry?
Transfer the mixture to prepared canning jars and process in a boiling water bath for twenty minutes.
I got three half-pints out of this batch, more than enough to keep me in Westboroughshire Sauce, and really much better than just tossing old tomatoes.