V Fire and Ice Relish
From Learning to Cook with Marion Cunningham; makes 3 cups. This can be refrigerated for up to 10 days. Use it on chicken, salmon or baked potatoes.
3 cups cherry tomatoes, finely chopped, juices reserved
1 green pepper, cored, seeded, and finely chopped
1 onion, finely chopped
1/4 cup cider vinegar
1/4 cup water
4 teaspoons sugar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Put tomatoes and juices in a medium bowl; stir in peppers and onion.
Mix together the cider vinegar, water, sugar, celery seed, mustard seed, salt and peppers in a saucepan; heat to a boil over high heat. Boil 1 minute. Remove from the heat, pour over the vegetables. Cool, cover, and refrigerate at least 3 hours before serving.