Quick Tomato and Chili Relish for Lobster, Shell Fish and Ham
6 tomatoes peeled, chopped and drained
2 tablespoons minced celery or 1/2 teaspoon celery seed
2 tablespoons of vinegar
a little garlic or onion
1 chopped chili pepper or 1 drop of tabasco sauce
1 teaspoon of salt
If chili pepper is used bake it until skin cracks open, then peel and seed and chop fine. Let it cool and add to the tomato mixture. This is a relish served when ripe tomatoes are in season. It is not cooked. By substituting one cup of whipped cream for the vinegar and omitting the tabasco sauce, a nice sauce is quickly made to serve with cold beef, mutton or veal.