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


          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.