TOMATO AND GREEN CHILI RELISH
2 cups
This
is a very good fresh tomato and chili relish. I prefer to use poblano
chilies but if they are not available, canned or fresh Anaheims are an
acceptable substitute.
2
tablespoons safflower oil
1/2
small red onion, diced
3 poblano or
Anaheim chilies, roasted, peeled, seeded and cut in
1/4- inch dice, or 1 can (4 ounces) diced green
chilies
6
ripe tomatoes, seeded and cut in 1/4-inch dice
1
tablespoon red wine vinegar
Salt
White pepper
1 to
2 tablespoons minced fresh basil or cilantro
Heat
the oil in a skillet over medium heat. Add the onion and sauté just
until softened, 1 to 2 minutes. Stir in the chilies and remove from
the heat. Stir in the tomatoes and vinegar. Season to taste with salt
and pepper. Refrigerate at least 1 hour but no longer than 3 hours.
Just before serving, stir in basil or cilantro to taste.
NOTE. If ripe tomatoes are not available, use whatever is available
fresh and add 2 sun dried tomatoes, diced. Taste the relish before
seasoning as sun dried tomatoes are salty. You may peel the tomatoes if
you wish but it is not necessary for this relish.
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