Fried Green Tomatoes:
2 large green tomatoes
1/ 4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup bread crumbs
1 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
vegetable oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Green Tomato Relish:
1 lb. green tomatoes, cored and chopped
1 white or yellow onion, chopped
2 sweet red peppers, cored and chopped
1 tart cooking apples, such as ‘Granny Smith’, cored and chopped
3 garlic cloves, finely chopped
1/2 cup 5% acidic organic raw apple cider vinegar
1/2 tablespoon kosher or sea salt
2 jalapeno peppers, cored, seeded if desired, and finely chopped
1 tablespoons chopped cilantro or parsley
1/2 teaspoon ground cumin (optional)
Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.
Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a blender
until still somewhat chunky.