There are a total of 129 mg. of sodium for this entire recipe. I like to store this very low sodium condiment in frozen Tablespoons. Simply measure the relish, one Tablespoon at a time, into ice trays. Freeze; then store in freezer bags. This ensures a longer storage time.

1 pound green tomatoes
2 jalapeno peppers, seeded and chopped small
3 large cloves garlic, minced
2 Tablespoons apple cider vinegar
1 Tablespoon chopped cilantro

Prep. Instructions

1. Chop green tomatoes into 1 inch chunks. Place tomato chunks, several handfuls at a time, into a blender. Blend briefly, until tomatoes are chopped fine and have lost much of their liquid. Pour each blended portion, including liquid, into a saucepan.
2. Have all other ingredients on hand.

Cooking Instructions

1. Add chopped jalapeno peppers, minced garlic and vinegar to the saucepan with the blended tomatoes. Stir to combine. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 1 hour, or until almost all liquid is gone and the tomato mixture has the consistency of relish, stirring occasionally.

2. Add cilantro. Simmer for 5 more minutes. Store in refrigerator, or freeze in 1 Tablespoon servings.

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