Umpa...with the apples would this make this too high carb?
Farmgirl Susan's No Sugar Green Tomato Relish
Makes about 3 pints
Recipe may be doubled; increase cooking time by 10-15 minutes
2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped
6 garlic cloves, finely chopped
1/2 to 1 cup 5% acidic organic raw apple cider vinegar
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)
Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.
Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture in a traditional countertop blender, in batches if necessary, until still somewhat chunky.
If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling water canner. Store in a cool, dark place. If using less than 1 cup of vinegar put into refrigerator to store up to two weeks.
