| 1/3 c. salad oil 3 lg. onions, diced 1 lg. garlic clove, minced 8 lg. green tomatoes (about 4 lbs.), cut into bite-sized chunks 4 med. green peppers, cut into 1/4-inch wide strips 4 med. red peppers, cut into 1/4-inch wide strips 3 c. cider vinegar 1 1/2 c. packed light brown sugar 1 tbsp. salt 1 tsp. ground cinnamon 1 tsp. ground ginger In 8-quart Dutch oven or heavy saucepot over medium heat, in hot salad oil, cook onions and garlic until tender, stirring occasionally. Add green tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium-low; cook, uncovered, 2 hours, stirring occasionally, until mixture thickens. |
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