Old Fashion Fresh Tomato Relish - From the Ozark Kitchen Blog at Allrecipes.com - 310476

From the Ozark Kitchen

Old Fashion Fresh Tomato Relish 
 
Sep. 9, 2013 10:02 am 
Updated: Sep. 11, 2013 4:45 pm
I think it is funny sometimes when a particular dish or food becomes popular, and realize it is really something you have made all along, or at least a version of it.  A Good example of this is Pico .
My family has lived in the Ozarks for generations, and in some cases, the Delta Region of Arkansas.  In the summer we always made something called Fresh Tomato Relish that was very close to the versions you find on the web now days as a Pico recipe, a Mexican and southwestern relish, the only true difference was what was NOT put in the recipe as opposed to what was.
I give you this week a trip back in time before every ingredient known to man was easily found, to a time and a place deep in tradition.  Just another view and a memory from an Ozark Kitchen.
Fresh Tomato Relish
6 Cups Diced Fresh Tomatoes (do not peel, seed or drain)
1 Onion Diced
1 Bell Pepper Diced
1 Jalapeno Chopped
2 Tbs. Sugar
1 Tsp. Salt
½ Cup White Vinegar
¼ Tsp. Cumin
Combine all ingredients in large bowl and stir well. Allow to refrigerate 2 hours to make sure it is nice and cold.  Serve with Pinto Beans and Cornbread, or as a side relish with any southern type summer meal. You can add extra onion or Bell Pepper to your own preference or what you have available. There are lots of variations to this recipe that can be added, however this is the way we made it back in the day before Fresh Cilantro, Fresh Parsley, etc. was available.
Enjoy.
 
Comments
Sep. 9, 2013 1:27 pm
Thankyou, Inside the refrigerator now.... I give you the result tonight !
 
Sep. 9, 2013 3:44 pm
did ya ever do a green mater relish? this is dang authentic in my book. nice to see it.
 
Sep. 11, 2013 4:45 pm
Have you noticed now that our beautiful southern heritage cooking has caught on with the country, hot shot chefs everywhere are suddenly "experts" on it and are fiddling with it to the point no true southerner would recognize it? Plus it's caused the price to go up like crazy even at the grocery store. I enjoy your blog, but it always makes me want whatever you are writing about. Now I want beans and "summer salad" as we called your relish.
 
 
 
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mtgraham2

Home Town
Jacksonville, Arkansas, USA

Member Since
Sep. 2011

Cooking Level
Professional

Cooking Interests
Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

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Gardening, Fishing, Reading Books, Charity Work

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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
 
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