Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 20 min
Servings: Makes 2 cups
Recipe By: Andrea Reusing
From: Cooking in the Moment © 2011
Used with permission of Clarkson Potter Publishers, a division of Random House, Inc.
Hot Tomato Relish
This keeps for several weeks in the fridge and is good with spiced basmati rice, grilled chicken or lamb, or a creamy corn stew.
Ingredients
1 tablespoon expeller-pressed vegetable oil
1/2 teaspoon brown mustard seed
3 garlic cloves, slivered lengthwise
1/2 teaspoon cayenne
1 1/4 teaspoons ground turmeic
5 ripe plum tomatoes, pelled, seeded, and finely diced
1/2 teaspoon kosher salt
1/4 cup distilled white vinegar
1/4 teaspoon sugar
1/2 teaspoon brown mustard seed
3 garlic cloves, slivered lengthwise
1/2 teaspoon cayenne
1 1/4 teaspoons ground turmeic
5 ripe plum tomatoes, pelled, seeded, and finely diced
1/2 teaspoon kosher salt
1/4 cup distilled white vinegar
1/4 teaspoon sugar
Directions
Heat the oil in a medium-sized heavy nonreactive pot over medium-high heat. Add the mustard seeds and garlic, and cook until the garlic is turning light golden brown and the seeds are popping, about 2 minutes. Add the cayenne and turmeric. Cook for 10 to 20 seconds, and then add the tomatoes, salt, vinegar, and sugar. Simmer for 15 minutes, or until the tomatoes are soft and the relish has thickened slightly. Serve hot.
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