I’m really not a fan of green tomatoes. But my spouse harvested the last tomatoes from our greenhouse plants before a deep winter freeze, and I was looking for a way to use up the mostly green specimens. Enter this recipe! Adapted from this version. Will it help me fall in love with green tomatoes?

Nope! Unfortunately, I’m still not a fan of green tomatoes, but if you like them, you might like this relish. The flavor is sharply tangy and acidic, and full of tomatine (the alkaloid that makes green tomatoes green-tomato-ey). It can be turned into a salsa by replacing the parsley with cilantro and adding more chili peppers. Or, just make it as is and put it on a sandwich, or give it away to someone who actually likes green tomatoes.

This makes a little more than enough to fill one pint-sized jar and one half-pint jar. I had a little over 1 tbsp. leftover, more than enough to taste it and nope on out of wanting more. Put this on a sandwich if you like it.

1 1/2 pounds chopped green tomatoes
3 small onions, chopped
3-5 hot peppers, finely chopped (remove seeds for a milder flavor)
2 cloves garlic, minced
2-3 tbsp. fresh parsley or cilantro, chopped
1 tsp. cumin seed
1 tsp. salt
1 cup apple cider vinegar
1/2 cup water

If you plan to can this stuff, be sure to wash and sterilize your canning jars.

Chop vegetables as finely, or as chunky, as you like your relish/salsa.

Combine chopped tomatoes, peppers, onion, garlic and apple cider vinegar in a stock pot and bring to a boil.

Add the rest of the ingredients and simmer for 15 minutes.

Ladle hot relish into jars, leaving 1/4 inch at the top. Let out as many air bubbles as possible and put the lids on each jar.

Follow general best practices for canning, or save this in the fridge and burn through it within a few weeks.