Last updated on August 16, 2025
It’s that time of year again—garden-fresh green tomatoes are in season, and if you’re wondering what to do with them, this Green Tomato Relish recipe is a must-try. Perfect as a side with fried catfish, barbecue, hush puppies, or even as a creative topping for tacos and grilled chicken, this relish strikes the balance of sweet, tangy, and spicy.
Unlike a green tomato slaw, this is the classic Southern-style relish that turns humble garden produce into a bright, flavorful dish. The sweetness of sugar and apple cider vinegar blends perfectly with the kick from chili peppers and red pepper flakes (though you can easily tone it down if you prefer a milder relish).
This recipe comes together in just a few steps and requires only simple ingredients you probably already have in your pantry. The result is a relish that keeps well in the refrigerator and can be used in countless ways—from a cold side dish to a zesty salsa base.
Ingredients
- 2–3 lbs of green tomatoes (3–4 large)
- 1 large onion (white preferred)
- 2 small hot peppers (chili or your favorite variety, optional for spice)
- 2 cups apple cider vinegar
- 2 cups sugar
- 2 cups water
- 1 tsp salt
- 1 tsp dried celery seed
- 2 tsp red pepper flakes (optional: increase to 4 tsp for more heat)
- 1 tsp allspice
- 1 tsp black pepper
- 1 tsp dried mustard
- ½ tsp minced garlic
Instructions
- Make the vinegar base: In a saucepan, combine vinegar, sugar, water, salt, celery seed, red pepper flakes, allspice, black pepper, dried mustard, and garlic. Bring to a boil, then reduce heat and simmer for 10–15 minutes. Remove from heat and allow to cool.
- Prep the vegetables: While the liquid simmers, chop the green tomatoes and onion into small bite-sized chunks. Dice the hot peppers (or seed them to reduce spice).
- Mix it all together: Combine the tomatoes, onions, and peppers in a bowl or gallon-sized zip-top bag. Pour the cooled vinegar mixture over until just covered. Refrigerate for 4–8 hours (or overnight).
- Serve: Enjoy cold with fried catfish, barbecue, grilled chicken, or tacos. You can also blend the relish with cilantro for a salsa variation, or add corn and black beans for a heartier topping.
Tips & Variations
- Milder Relish: Skip the hot peppers or reduce red pepper flakes.
- Salsa Style: Blend with cilantro for a zesty dip.
- Southwest Twist: Stir in whole corn and black beans for a taco topping.
- Meal Pairing: Best served cold with fried fish, hush puppies, or slaw.
This recipe makes enough to share, and the extra liquid can be safely stored in the refrigerator for up to 2 weeks. It’s one of those summer staples that only gets better the longer it chills.
Happy eats!
