This relish good with barbecued steaks is called “three-way” because you season portions of it to three varying degrees of hotness meek, mild, and wild.
4 pounds ripe medium-sized tomatoes (about 12)
3 large onions, peeled and chopped
2 cups each white vinegar and chopped celery 1/2 cup sugar
1/4 cup prepared horseradish
2 teaspoons each salt and dry mustard 1/2 teaspoon paprika
2 cloves garlic, minced or mashed
1 teaspoon basil
2 teaspoons whole mixed pickling spices
2 green peppers, seeded and chopped
3 small hot, dried red chiles, crushed
Peel tomatoes and chop coarsely. Place chopped tomatoes and their juices in a large deep pan (at least 5 quarts) with onions, vinegar, celery, sugar, horseradish, salt, mustard, paprika, garlic, and basil, along with the pickling spices tied in a square of cheesecloth.
Bring tomato mixture to a boil, reduce heat, and boil slowly, uncovered, for 1 hour; stir occasionally. Add green peppers and continue cooking for 1/2 hours longer, stirring frequently.
Remove seasoning packet and discard it. Ladle 1/4 of the sauce into a 1-pint jar. To remaining sauce add 2 of the dried hot chiles and continue cooking for 15 minutes more; ladle 1/2 of this mixture into another 1-pint par. Add remaining chile to sauce still in the pan and cook the mixture for 15 minutes before placing in a third jar.
Label jars to indicate heat level of each portion of the relish. This will keep in the refrigerator for as long as a month, or may be frozen. Makes 3 pints.