Tomato Relish
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
14 oz vine ripened, ripe Summer tomatoes
1 x 20ml tblspn grapeseed oil (or any flavourless oil)
1 medium onion, diced finely
1 small red chile, very finely diced (adjust the heat according to taste and remove the seeds if preferred)
2 large garlic cloves, peeled and crushed
1/4 cup very firmly packed brown sugar
1/4 cup malt vinegar (brown vinegar)
Freshly ground sea salt and pepper, to taste
Instructions:
Using a sharp knife, cut a shallow cross about 1 inch long, through the skin on the base of each tomato. Place tomatoes in a medium-sized heatproof bowl and cover with just boiled water.
Leave tomatoes in the water for 40 seconds. Remove tomatoes from the water with tongs and use a small knife or your fingers to peel the skin away from the tomato flesh (this is tedious but easy). Finely dice the tomatoes.
Add the onion, chile and garlic to the oil. Cook down on low to medium heat for around 8 minutes, until onion is transparent and soft. Add tomatoes, sugar, vinegar and seasoning to onion mixture. Bring to the boil, then immediately lower heat until tomato mixture is simmering gently, for one hour. Stir every 10-15 minutes or so – you might need to turn the pan up slightly as the mixture thickens.
Once mixture has thickened and has a jam like consistency, remove from the heat, cool down to room temperature then store in air tight container in the fridge.
Serve with home made hamburgers or vegie burgers, cheese sandwiches, veggie hot dogs or grilled steak or chicken.
From asplashofvanilla.com