TOMATO AND GREEN CHILI RELISH
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
tablespoons safflower oil
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
ripe tomatoes, seeded and cut in 1/4-inch dice
tablespoon red wine vinegar
2 tablespoons minced fresh basil or cilantro
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.