Braden Family Cookbook

Chuck Braden

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DENVER SUMMER TOMATO RELISH                              Bart

 (Makes 3 cups, will keep 3 weeks in refer)

 1 pound Roma tomatoes, rinsed, cored, and cut into 1/4 inch dice

2 cups diced (1/4") onions

1 cup golden raisins

1 cup white distilled vinegar (distilled, rice or wine)

1 cup sugar

2 TBSP. minced fresh ginger

2 fresh jalapeno chiles (1 ½ to 2 oz. total), rinsed, stemmed, seeded, ribbed, and finely chopped 

Salt to taste

1.                  In a 5 - 6 quart pan, combine all ingredients except salt.  Boil over high heat, stirring often, until mixture is reduced to 3 cups, about 20 minutes.

2.                  Let cool at least 20 minutes.  Season to taste with salt; stir and serve.

Great with pork chops, grilled chicken, etc.