3 cups cherry tomatoes, finely chopped, juices reserved1 green bell pepper, cored, seeded, finely chopped1 red onion, finely chopped¼ cup each: cider vinegar, water4 teaspoons sugar1½ teaspoons each: celery seed, mustard seed½ teaspoon each: salt, freshly ground black pepper1/8 teaspoon ground red pepperPut the tomatoes and juices in a medium bowl; stir in bell pepper and onion.Mix together the cider vinegar, water, sugar, celery seed, mustard seed, salt and peppers in a saucepan; heat to a boil over high heat. Boil 1 minute. Remove from the heat; pour over the prepared vegetables. Cool. Cover; refrigerate at least 3 hours.

This relish comes from "Learning to Cook with Marion Cunningham" and can be refrigerated for up to 10 days. "The fire is the cayenne (red) pepper and the cool element is in the tomatoes, bell pepper and onion," Cunningham wrote, suggesting it be spooned on corn, chicken, salmon or a baked potato.