Salsa, Jams, and Relishes Let You Taste the Possibilities
It’s Florida tomato season, which means it’s the perfect time to get some fresh tomatoes and use them in all your favorite dishes.
The tomato is a highly versatile vegetable (or, fruit, depending on who you ask). It plays a starring role in dishes from cool Spanish gazpacho, to a classic BLT, to Southern favorites like fried green tomatoes. But perhaps nowhere else does the tomato shine brighter than in sauces, relishes, and even jams, where its complex flavors can really take center stage.
In this article, we’ll share a few of our favorite recipes for tomato-based salsa, jams, and relishes that make the perfect complement to any dish.
Tomato Jam
Adapted from The Suburban Soapbox
Ingredients
- 2 pounds ripe tomatoes, coarsely chopped
- ¾ cup light brown sugar
- ¼ cup lemon juice
- 1 tbsp lemon zest
- 1 tbsp fresh grated ginger
- ¼ tsp ground cinnamon
- 1 tsp salt
Instructions
Add all the ingredients to a heavy bottom saucepan and bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, until thick and jammy; about an hour. Let cool and enjoy immediately or store in the fridge in a sealed container for up to 10 days.
Salsa Tatemada (Fire Roasted Salsa)
Adapted from Muy Delish
Ingredients
- 3 medium roma tomatoes
- 2 fresh jalapeños, seeded and stemmed
- 2 serrano peppers, seeded and stemmed (can omit serranos for less heat)
- ⅓ white onion
- 2 garlic cloves
- ½ tsp chicken bouillon
- ¼ cup fresh cilantro
- Salt and pepper to taste
Instructions
First, preheat a grill or a cast iron skillet over high heat. Roast tomatoes, onions, and peppers for a few minutes, turning halfway through, until charred on all sides.
Transfer to a blender, add remaining ingredients, and blend until smooth. Taste and adjust salt and pepper as desired. Serve immediately or store in an airtight container for up to 5 days.
Chow Chow Relish
Adapted from Simply Recipes
Ingredients
- 6 large green tomatoes, finely chopped
- 3 medium yellow onions, finely chopped
- 3 medium red bell peppers, stemmed, deseeded, and finely chopped
- 1 large green bell pepper, stemmed, deseeded, and finely chopped
- ½ head cabbage, cored and finely chopped
- ¼ cup salt
- 3 ½ cups white vinegar
- 1 cup sugar
- 1 tbsp mustard seed
- 1 tsp celery seed
Instructions
Place chopped veggies into a bowl and sprinkle the salt over top and mix thoroughly. Cover and refrigerate for 4 hours to overnight.
Next, transfer veggies to a colander and drain, using the back of a spoon to remove excess liquid. Do not rinse.
Next, add vinegar, sugar, mustard, and celery salt to a large pot and bring to a boil, then drop the heat and let simmer for ten minutes.
Next, add your veggies and bring back to a boil. Boil for 10 minutes, stirring frequently, then remove from heat and let cool. Store in an airtight container for up to a week.
Fresh Tomato Relish
Ingredients
- 1 ½ cups tomatoes, finely copped
- ½ cup sweet onion, finely chopped
- ¼ cup jalapeños, seeded, stemmed, and finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp sugar
- 2 1-2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
Add all ingredients to a bowl and stir until well combined. Cover and chill for 1 hour before enjoying.
Tomato Chutney
Adapted from Serious Eats
Ingredients
- 1 ½ tbsp oil, preferably sunflower or grapeseed
- 1 ½ tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 1-2 tsp cayenne chili powder
- 2 garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 lb tomatoes, cored and diced, juices preserved
- 1 tsp salt
Instructions
With a splatter screen or lid handy, heat oil in a medium saucepan over medium-heat until it begins to shimmer. Reduce heat and add one mustard seed to the oil; it should pop right away. If not, return to heat for an additional minute before reducing once again. Add remaining mustard seed to the pan and cover.
Once popping reduces (about 30 sec), uncover and add turmeric. Stir briefly, then turn heat to medium and add in cayenne, garlic, garlic powder, onion powder, and ginger. Cook for about 30 seconds, then add in the tomatoes.
Continue cooking until tomatoes start to break down, about 10 minutes. Add reserved tomato juices, then add in salt and cumin. Cook, stirring occasionally, until liquid has evaporated and tomato pieces are soft and reduced in size, about 30 minutes. Let cool before serving right away or storing in an airtight container for up to a week.