Description
Colorful heirloom tomatoes shine in this spicy relish.
Perfect for summer barbecues or as a vibrant side dish.
Ingredients
Units
- 10 lbs (4536 g) heirloom tomatoes
- 2 cups (473 ml) vegetable oil (peanut)
- 1 tablespoon dried red chili flakes
- 0.5 tsp fennel seeds
- 1 teaspoon coriander seeds
- 0.25 tsp ground cumin
- 0.25 tsp turmeric
- 1 cup (237 ml) red onions, finely chopped
- 3 thai chili peppers
- 1.5 cups (355 ml) apple cider vinegar
- 0.5 cups (118 ml) brown sugar
- kosher sea salt
Instructions
- Wash and wipe the tomatoes dry, remove the stalks, dice into large chunks, discard any seeds, and set aside.
- Grind the chili flakes, fennel, coriander, and cumin in a coffee bean grinder to a coarse powder.
- Heat oil in a large, thick-bottomed saucepan over medium-high heat. Once the oil begins to smoke, add the ground spices and turmeric. Stir for 15 seconds, then reduce heat to a gentle simmer. If the spices burn, discard the oil and start again.
- Stir in the onions and cook for 5 minutes. Trim and slit the chilies lengthwise. Add to the saucepan and cook for 2 minutes, stirring constantly.
- Add the tomatoes, increase heat to high, and add the vinegar and sugar. Bring to a boil, reduce heat to medium-high, and stir constantly to prevent burning. Cook until most of the liquid evaporates and the oil separates, forming a thick paste. Taste and adjust salt; add more vinegar if desired.
- Remove from heat and transfer to 4 clean, sterile 500ml canning jars. Process for 15 minutes and store in a cool, dry place.
Notes
- For a smoother relish, briefly blanch the tomatoes before dicing to remove excess water.
- Substitute white wine vinegar for apple cider vinegar for a slightly different flavor profile.
- To ensure proper sealing, check the jars for a satisfying ‘pop’ sound during canning.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 10
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 1