Recipe: Fire and Ice Relish (with a cooked sweet and sour dressing)

FIRE AND ICE RELISH

"Spoon this relish on chicken, salmon or a baked potato."

3 cups cherry tomatoes, finely chopped, juices reserved
1 green bell pepper, cored, seeded, finely chopped
1 red onion, finely chopped
1/4 cup cider vinegar
1/4 cup water
4 teaspoons sugar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

Put the tomatoes and juices in a medium bowl; stir in bell pepper and onion.

Mix together the cider vinegar, water, sugar, celery seed, mustard seed, salt and peppers in a saucepan; heat to a boil over high heat. Boil 1 minute. Remove from the heat; pour over the prepared vegetables. Cool.

Cover; refrigerate at least 3 hours. May be refrigerated up to 10 days.

Makes 3 cups
Adapted from source: Learning to Cook with Marion Cunningham by Marion Cunningham