"ellen wickberg" > wrote in message
news:yjaxf.77500$tl.17588@pd7tw3no...

> Thanks, I wait with bated ( or is that baited) breath. and thanks to
> everyone
> Ellen
>

Sorry to be late getting back to you. Been working too hard lately!

Here's recipe for Horseradish Relish from The Food Lover's Guide to Canning
by Chris Rich and Lucy Clark Crawford:

Horseradish Relish

5 lbs peeled, cored and diced tomatoes
1 cinnamon stick, broken into pieces
4 allspice berries
4 whole cloves
4 red bell peppers, seeded and diced
4 onions, peeled and diced
1/2 lb peeled, minced horseradish
1 1/2 cups packed brown sugar
1 3/4 cup cider vinegar
2 tablespoons salt
3 tablespoons mustard seed
2 tablespoons dill seed

Place the diced tomatoes in a plastic sieve and allow them to drain for 3
hours. Tie the cinnamon-stick pieces, allspice berries and cloves in a
muslin or cheesecloth bag. Combine the remaining ingredients in a large
saucepan. Then add the tomatoes and the spice bag.

Bring the mixture to a boil, lower the heat, and simmer, stirring
frequently, for 45 minutes. Remove the spice bage and ladle the hot relish
into jars, leaving 1/2 inch headspace. Remove air bubbles. BWB for 10
minutes.

Makes about 5 pints.

----------------------

Not too sure about the dill seed myself, but it sounds pretty good to me.

The seafood sauce recipe in the book is a sweet/hot one, with mangoes,
papayas, oranges and jalapenos. Will post if anyone is interested.

Ellen, if someone makes the horseradish relish, plese post and let us know
how it came out. I might make next fall when horeseradish is available and
tomatoes are good.

Anny