Spicy Heirloom Tomato Relish

Ten pounds of heirloom tomatoes. That is what goes into this relish, and the result is four jars of something so concentrated and spicy that a single spoonful changes whatever you put it on. The tomatoes cook in peanut oil with ground chili flakes, fennel seeds, coriander seeds, cumin, turmeric, red onions, Thai chili peppers, apple cider vinegar, and brown sugar until the liquid evaporates and the oil separates into a thick, dark paste.

The spices get ground coarsely and fried in smoking-hot oil for fifteen seconds before anything else goes in. If they burn, you start over. That first blast of heat blooms the spices and sets the flavour for the entire batch. It is the whole recipe in fifteen seconds.

Tips for Making Heirloom Tomato Relish

Heat the oil until it smokes, then add the spices fast

Ground chili, fennel, coriander, cumin, and turmeric go into the hot peanut oil for fifteen seconds. Stir immediately. If the spices burn black, discard and start over. Burnt spices make the whole batch bitter.

This is the most critical step. Have everything measured and ready before you heat the oil.

Cook until the oil separates

After the tomatoes, vinegar, and sugar go in, cook on high heat, stirring constantly. The mixture reduces and thickens. You are done when the oil starts pooling at the surface and the paste is thick.

This takes time. Do not stop stirring. Tomato relish burns on the bottom of the pot if you walk away.

Spicy Heirloom Tomato Relish

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• Author: Nik Sharma
• Total Time: 75 minutes
• Yield: Makes about 4 cups
• Diet: Omnivore, Gluten-Free

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Description

Colorful heirloom tomatoes shine in this spicy relish.
Perfect for summer barbecues or as a vibrant side dish.

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Ingredients

Units USM

• 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

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Instructions

1. Wash and wipe the tomatoes dry, remove the stalks, dice into large chunks, discard any seeds, and set aside.
2. Grind the chili flakes, fennel, coriander, and cumin in a coffee bean grinder to a coarse powder.
3. 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.
4. 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.
5. 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.
6. 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

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