1/4 c olive oil or veg oil
3 1/2 c green pepper strips
3 1/2 c red pepper strips
2 1/2 c sliced mushrooms
1 c sliced celery
1/2 c chopped onion
1/2 clove garlic, crushed (I use a little more garlic)
1/2 tsp sugar
1/4 tsp dried oregano leaves
3/4 tsp salt
few twists freshly ground black pepper
1 tsp wine vinegar
2 green tomatoes cut in to wedges
In a large skillet, heat oil; add vegetables, garlic, sugar, oregano, salt and pepper.
Stir-fry over medium-high heat until peppers are crisp and tender. Add vinegar and green tomatoes and cook until heated through. Enjoy!
Well, that didn't use up too many of those left over green tomatoes! How about this????? Green Tomato Relish!
Grind together the following:
1 peck Green tomatoes (approx 15 lbs)
4 red peppers
6 large onions
Put in a large kettle and add 1/2 c salt and cover well with water and let stand overnight. In the am, drain well in colander. Put back in kettle; add 2 lbs sugar, 1 tsp dry mustard, 1 tsp black pepper, 1 tsp cinnamon, 1 tsp cloves, 1 tsp allspice. Stir in 2 quarts of vinegar. Cook until tender. Put into jars and seal.
p.s. an added touch - 1/2 c prepared horseradish. Yummy!! Enjoy.