Type what you have

Ingredients

• ✓ green tomato
• tomatillo
• jalapeno pepper
• garlic
• avocado
• cilantro
• salt
• sour cream

Instructions

1. 1 Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
2. 2 Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
3. 3 Stir sour cream into the blended mixture until smooth.

By Jamison7117

Ingredients

• ✓ green tomato
• jalapeno pepper
• tomato
• onion
• lime juice
• salt
• pepper
• cilantro

Instructions

1. 1 Place tomatoes and jalapeños in a pot; cover with water. Bring to a boil; cook until tomatoes and jalapeños turn light green, about 15 minutes. Drain well.
2. 2 Transfer tomatoes and jalapeños to a blender; add onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

By OLESEA

Ingredients

• ✓ green tomato
• avocado
• tomatillo
• garlic
• jalapeno pepper
• cilantro
• sour cream
• salt

Instructions

1. 1 Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
2. 2 Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

By Ali_B

Ingredients

• ✓ green tomato
• yellow onion
• jalapeno pepper
• green bell pepper
• garlic
• olive oil
• cilantro
• lime juice
• salt
• cumin
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
2. 2 Place green tomatoes, onion, jalapeño peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
3. 3 Bake in the preheated oven until tomatoes and vegetables start to blacken and char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
4. 4 Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill in the refrigerator until serving.

By Tammy Lynn

Ingredients

• ✓ green tomato
• onion
• jalapeno pepper
• serrano pepper
• red bell pepper
• cilantro
• sugar
• garlic
• oregano
• cayenne pepper
• lime
• apple cider vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green tomatoes, onions, jalapeño peppers, serrano peppers, and red bell pepper in a large bowl.
3. 3 Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
4. 4 Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl.
5. 5 Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
6. 6 Portion salsa into bags and store in the freezer or refrigerator.

By Tammy Huguenin

Ingredients

• ✓ green tomato
• green onion
• salad green
• olive oil
• cornmeal
• egg
• buttermilk
• shrimp
• parsley
• cayenne pepper
• black pepper
• paprika
• green onion
• onion
• lemon juice
• garlic
• horseradish
• worcestershire sauce
• ketchup
• olive oil
• mustard

Instructions

1. 1 In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
2. 2 In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
3. 3 Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
4. 4 To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

By Liz Horn Pršic

Ingredients

• ✓ green tomato
• white sugar
• raspberry flavored gelatin mix

Instructions

1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water
2. 2 Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat. Cook and stir for about 10 minutes. Stir in gelatin until well combined. Reduce heat to low; simmer for 20 minutes.
3. 3 Pack jam into hot, sterilized jars and seal. Alternatively, pour into freezer containers and freeze.

By Jeanie Bean

Ingredients

• ✓ green tomato
• white sugar
• raspberry
• jalapeno pepper
• raspberry gelatin mix

Instructions

1. 1 Inspect 10 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine green tomatoes, sugar, raspberries, and jalapeños in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Off heat, stir in gelatin until well blended.
3. 3 Fill blender halfway with tomato-raspberry mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Repeat with remaining tomato-raspberry mixture.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ green tomato
• cornmeal
• dill weed
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
2. 2 Mix cornmeal, dill, salt, and pepper in a small bowl. Dip tomato slices into mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
3. 3 Bake in the preheated oven until crisp and golden brown, about 45 minutes.

By neicie

Ingredients

• ✓ green tomato
• olive oil
• green bell pepper
• celery
• green onion
• apple cider vinegar

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add green tomatoes, bell pepper, celery, green onions, and apple cider vinegar; cook until crisp-tender, 5 to 10 minutes.

By Georgia

Ingredients

• ✓ green tomato
• olive oil
• milk
• egg
• cornmeal
• all-purpose flour

Instructions

1. 1 Heat ¼ inch olive oil in a large skillet over medium heat.
2. 2 Whisk milk and egg together in a shallow bowl until well combined. Combine cornmeal and flour in a separate shallow bowl.
3. 3 Dip tomato slices in milk mixture, then dredge in cornmeal mixture to coat.
4. 4 Lower tomatoes carefully into the hot oil in batches. Fry until browned on both sides.

By JESS1199

Ingredients

• ✓ green tomato
• ginger
• white sugar
• lemon juice
• orange juice
• lemon zest
• orange zest
• salt

Instructions

1. 1 Combine tomatoes and ginger in the bowl of a food processor; pulse until blended, working in 3 to 4 batches.
2. 2 Place tomato mixture in a large Dutch oven. Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring to a boil over medium-high heat, stirring occasionally.
3. 3 Attach a candy thermometer to the side of the pan. Reduce heat to medium-low and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
4. 4 Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Pam Lolley

Ingredients

• ✓ green tomato
• sugar
• salt
• black pepper
• milk
• egg
• all-purpose flour
• butter

Instructions

1. 1 Season each tomato slice with sugar, salt, and pepper.
2. 2 Beat milk and eggs together in a bowl. Pour flour into another bowl.
3. 3 Gently press each tomato slice into flour to coat; shake off excess flour. Dip tomato slices into egg mixture, then press again into flour. Place breaded tomato slices onto a plate while breading the rest; do not stack.
4. 4 Melt 1/2 cup butter in a large pan over medium heat. Place tomato slices in melted butter and cook until golden brown on one side, 5 to 7 minutes. Flip and cook on the other side until golden brown. Add more butter as need while frying.

By Brandi Rose

Ingredients

• ✓ green tomato
• bacon grease
• cornmeal
• all-purpose flour
• black pepper
• milk
• egg

Instructions

1. 1 Heat bacon grease in a large skillet over medium heat.
2. 2 Whisk cornmeal, flour, and black pepper together in a shallow bowl until well combined. Whisk milk and egg together in a separate shallow bowl until evenly combined.
3. 3 Dip tomato slices into milk mixture, then press into cornmeal mixture until evenly coated.
4. 4 Cook in hot bacon grease until browned on each side, 3 to 4 minutes per side. Bacon grease burns easily, so adjust heat as needed.

By BONO1

Ingredients

• ✓ green tomato
• all-purpose flour
• salt
• pepper
• saltine cracker
• egg
• butter

Instructions

1. 1 Stir flour, salt, and black pepper together in a shallow bowl until well combined. Place crushed crackers in a second shallow bowl. Beat eggs in a third bowl.
2. 2 Melt butter in a large skillet over medium heat.
3. 3 Dip each tomato slice in egg to coat, then dredge in flour mixture. Dip floured tomato slice back into egg, then press into crushed crackers until evenly coated.
4. 4 Cook tomato slices, in batches, in hot butter until golden brown on each side, 3 to 5 minutes per side. Add more butter to the skillet as needed. Serve hot.

By BettyZ

Ingredients

• ✓ green tomato
• egg
• milk
• all-purpose flour
• cornmeal
• bread crumb
• kosher salt
• black pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Slice tomatoes 1/2-inch thick. Discard the ends.
3. 3 Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in bread crumbs to completely coat.
4. 4 Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.
5. 5 Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.
6. 6 Serve hot and enjoy!

By Diana Swenson-Siegel

Ingredients

• ✓ green tomato
• cider vinegar
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• salt
• clove
• pie pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tomatoes and vinegar in a large bowl.
3. 3 Mix sugar, flour, cinnamon, nutmeg, salt, and cloves together in a medium bowl. Sprinkle over tomatoes and toss to coat evenly.
4. 4 Press one pie pastry into a 9-inch pie pan. Pour tomato mixture into the pastry. Cut second pie pastry into strips and arrange in a crisscross lattice over the filling.
5. 5 Bake in the preheated oven until filling is bubbly and crust is brown, 30 to 35 minutes.

By Pam

Ingredients

• ✓ green tomato
• egg
• cornmeal
• cooking oil
• butter
• sourdough bread
• tomato
• pepperjack cheese
• jalapeno pepper

Instructions

1. 1 Beat egg in a bowl; place cornmeal in a separate bowl. Dip green tomato slices into beaten egg, letting excess drip off. Press into cornmeal to coat both sides; shake off excess. Place coated green tomato slices, unstacked, onto a plate.
2. 2 Heat oil in a large skillet over medium heat until hot; add coated green tomato slices. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain. Wipe out the skillet with a paper towel; place over medium heat.
3. 3 Spread butter onto one side of each bread slice. Place 2 bread slices into the skillet, butter-sides-down. Stack 3 slices fried green tomato, 3 slices red tomato, 1 slice pepper Jack cheese, and 1 tablespoon jalapeño slices onto each bread slice in the skillet. Top with remaining 2 bread slices, butter-sides-up. Cook until bottom is golden. Flip sandwiches; cook until golden brown on other side.

By JUMAHA

Ingredients

• ✓ green tomato
• bacon
• red onion
• garlic
• vegetable broth
• celery salt
• bay leaf
• black pepper

Instructions

1. 1 Place bacon in a stockpot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes.
2. 2 Add onion and garlic; cook and stir until onion is tender and bacon is crispy, about 5 to 7 minutes.
3. 3 Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

By Ellie

Ingredients

• ✓ green tomato
• onion
• red bell pepper
• green bell pepper
• cheesecloth
• white sugar
• cider vinegar
• celery seed
• mustard seed
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Working in batches, coarsely grind tomatoes, onions, red bell peppers, and green bell peppers in a grinder or food processor. Line a large colander with cheesecloth and place in the sink or a large bowl. Pour in tomato mixture to drain for 1 hour.
3. 3 Combine drained tomato mixture, sugar, vinegar, celery seed, mustard seed, and salt in a large, non-aluminum stockpot over high heat; bring to a boil. Reduce heat to low and simmer, stirring frequently, for 5 minutes.
4. 4 Sterilize enough jars and lids to hold relish (twelve 1-pint jars or six 1-quart jars). Pack relish into the sterilized jars, ensuring no spaces or air pockets. Fill the jars to the top; screw on the lids.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water until the tops of the jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
6. 6 Remove the jars from the pot and place them on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Relish can be stored in a cool dark place for up to a year.

By Linda McDaniel

Ingredients

• ✓ green tomato
• all-purpose flour
• egg
• water
• cornmeal
• sea salt
• black pepper
• canola oil

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Place flour into a shallow bowl. Whisk eggs and water together in a second shallow bowl. Whisk cornmeal, salt, and pepper together in a third shallow bowl.
3. 3 Dip one tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, then shake off excess and place onto the prepared baking sheet. Repeat with remaining tomato slices, arranging them in a single layer on the baking sheet.
4. 4 Heat 1/4 inch canola oil in a large skillet over medium heat until shimmering. Working in batches, fry tomatoes in hot oil until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates.

By Ali

Ingredients

• ✓ green tomato
• cooking spray
• egg
• cornmeal
• self-rising flour
• panko bread crumb
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray.
2. 2 Pour egg in a shallow dish. Mix cornmeal, flour, panko, salt, and pepper in a second shallow dish. Dip each tomato slice in egg and then coat both sides in cornmeal mixture.
3. 3 Place tomato slices in a single layer in the prepared basket and lightly mist the tops with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Flip tomatoes and spray any dry spots with cooking spray. Cook 4 more minutes and transfer to a paper towel-lined plate. Repeat with remaining tomato slices.

By Soup Loving Nicole

Ingredients

• ✓ green tomato
• onion
• red bell pepper
• pickling salt
• vinegar
• brown sugar
• white sugar
• corn syrup
• cinnamon
• pumpkin pie spice
• clove

Instructions

1. 1 Layer tomatoes, onion, and bell peppers in a large bowl, seasoning each layer with pickling salt. Cover the bowl with plastic wrap; refrigerate for 4 to 5 hours.
2. 2 Transfer vegetables to a colander; rinse off salt under running water. Transfer vegetables to a pot with a lid; stir in vinegar, brown sugar, white sugar, corn syrup, cinnamon, pumpkin pie spice, and whole cloves. Bring to a boil, then reduce heat to medium, and simmer, uncovered, until vegetables are very soft, about 30 minutes. The tomatoes will start to turn pale.
3. 3 Press vegetables through a sieve, being sure to remove and discard all of the cloves. Cool ketchup completely. Store in a bottle in the refrigerator.

By Nadine

Ingredients

• ✓ green tomato
• oil
• all-purpose flour
• cornflake cereal
• baking powder
• salt
• black pepper
• white sugar
• milk

Instructions

1. 1 Heat oil in a deep fryer to 360 degrees F (182 degrees C).
2. 2 Whisk flour, cornflakes, baking powder, salt, black pepper, and sugar together in a shallow dish until well combined. Pour milk into a separate shallow dish.
3. 3 Gently press 1 tomato slice into flour mixture to coat on both sides; shake off excess. Dip into milk; press into flour mixture again. Place in a single layer on a plate; do not stack. Repeat with remaining tomato slices.
4. 4 Lower tomato slices carefully into the hot oil in batches until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tomato slices.

By Angela Stinnett

Ingredients

• ✓ green tomato
• onion
• green bell pepper
• salt
• green chile pepper
• white vinegar
• white sugar
• horseradish
• cinnamon
• allspice
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green tomatoes, onions, bell peppers and salt in a large stockpot; mix well, cover, and refrigerate for 4 hours to overnight.
3. 3 Drain green tomato mixture; add hot chile peppers, vinegar, sugar, and horseradish. Wrap cinnamon, allspice, and cloves in cheesecloth or a porous bag; add to tomato mixture.
4. 4 Bring tomato mixture to the boil over medium heat and simmer until vegetables are tender, stirring often, about 15 minutes. Remove from heat.
5. 5 Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.
8. 8 Store any opened jars of chow chow in the refrigerator for up to 3 months.

By SLT

Ingredients

• ✓ green tomato
• green apple
• brown sugar
• raisin
• cider vinegar
• butter
• cinnamon
• salt
• nutmeg
• clove
• pastry

Instructions

1. 1 Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves in a large saucepan over medium-low heat; cook and stir until bubbling and slightly reduced in volume, about 25 minutes. Cool filling slightly, about 15 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust in a 9-inch pie plate.
3. 3 Pour filling into pie crust; top with remaining pie crust. Crimp crust edges together to seal.
4. 4 Bake in the preheated oven for 15 minutes. Decrease the oven temperature to 375 degrees F (190 degrees C); continue baking until golden brown, 20 to 25 minutes more.

By TopDog

Ingredients

• ✓ green tomato
• green onion
• celery
• cilantro
• olive oil
• soy sauce
• brown sugar
• apple cider vinegar
• black pepper
• salt
• red pepper flakes

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green tomatoes, green onions, celery, and cilantro in a 2-quart casserole dish. Whisk oil, soy sauce, brown sugar, cider vinegar, black pepper, salt, and pepper flakes together in a bowl; pour over green tomato mixture and toss to coat.
3. 3 Bake in the preheated oven until vegetables are tender, about 45 minutes, stirring halfway through to redistribute sauce.

By Kevin Andrews

Ingredients

• ✓ green tomato
• salt
• black pepper
• all-purpose flour
• buttermilk
• egg
• panko bread crumb
• cornmeal
• garlic powder
• paprika
• olive oil

Instructions

1. 1 Season tomatoes with salt and pepper.
2. 2 Place flour into a shallow dish. Beat buttermilk and eggs together in a second shallow dish. Mix panko bread crumbs, cornmeal, garlic powder, and paprika together in a third dish.
3. 3 Dredge tomato slices in flour, shaking off excess. Dip in egg mixture, then press both sides into cornmeal mixture.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C). Brush the fryer basket with olive oil.
5. 5 Working in batches, place breaded tomatoes in the prepared fryer basket, ensuring they do not touch each other. Brush the tops of tomatoes with olive oil.
6. 6 Cook in the preheated air fryer for 12 minutes, flip tomatoes, and brush again with olive oil. Continue cooking until crisp and golden brown, 3 to 5 minutes more. Remove tomatoes to a paper towel-lined rack to keep crisp. Repeat with remaining tomatoes.

By lutzflcat

Ingredients

• ✓ green tomato
• green bell pepper
• onion
• cabbage
• salt
• sugar
• white vinegar
• water
• mustard seed
• turmeric
• celery seed

Instructions

1. 1 Place bell peppers, tomatoes, onions, and cabbage in the bowl of a food processor; pulse until finely minced. Drain; transfer mixture to a large bowl. Sprinkle with salt, cover, and let stand 8 hours to overnight. Transfer mixture to a colander; rinse and drain. Return mixture to the bowl.
2. 2 Inspect ten 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Meanwhile, combine sugar, white vinegar, water, mustard seeds, turmeric, and celery seeds in a separate bowl; pour over vegetable mixture and stir to combine.
4. 4 Transfer mixture to a large pot; bring to a boil over high heat. Boil 5 to 10 minutes. Transfer to sterilized jars; cool then cover. Store in the refrigerator.

By Gloria

Ingredients

• ✓ green tomato
• hot sauce
• all-purpose flour
• brown sugar
• grill seasoning
• salt
• black pepper
• milk
• egg
• panko bread crumb
• vegetable oil

Instructions

1. 1 Pour hot sauce into a small dish. Combine flour, brown sugar, grill seasoning, salt, and black pepper in a separate small dish. Beat milk and eggs together in another small dish. Add panko to a separate shallow dish. Arrange the dishes in a line, respectively.
2. 2 Dip 1 side tomato slices in hot sauce; press both sides into flour mixture to coat. Dip slices in milk mixture; gently press into panko to coat. Arrange coated tomatoes on a baking sheet; do not stack. Refrigerate until chilled, about 30 minutes.
3. 3 Heat oil in a deep fryer or a cast-iron skillet to 375 degrees F (190 degrees C). Fry tomato slices in hot oil until golden brown, 2 to 3 minutes per side.

By d newman