Tomato Chile Relish Recipe
Summary
Ingredients
| 2 large cans (28 oz. each) pear-shaped tomatoes | ||
| Chili | 2 Ounce, dried | |
| 1/4 cup each olive oil and salad oil | ||
| Garlic | 8 Clove (5gm), pressed | |
| Sugar | 1 Teaspoon | |
| Red cayenne pepper | 1 To taste | |
Directions
Drain liquid from tomatoes into a pan.
Set tomatoes aside.
Bring tomato liquid to a boil; remove from heat, add chiles, and let stand for 2 hours.
Then scrape seeds and pulp from chile skins into liquid; discard skins and stems.
In a wide frying pan, combine tomato-chile liquid, tomatoes, olive oil, salad oil, garlic, and sugar.
Break tomatoes up with a spoon.
Cook over medium-high heat, stirring frequently, until liquid has evaporated
Remove from heat; let cool.
Season to taste with salt and red pepper.
If made ahead, cover and refrigerate for up to 1 week.
Set tomatoes aside.
Bring tomato liquid to a boil; remove from heat, add chiles, and let stand for 2 hours.
Then scrape seeds and pulp from chile skins into liquid; discard skins and stems.
In a wide frying pan, combine tomato-chile liquid, tomatoes, olive oil, salad oil, garlic, and sugar.
Break tomatoes up with a spoon.
Cook over medium-high heat, stirring frequently, until liquid has evaporated
Remove from heat; let cool.
Season to taste with salt and red pepper.
If made ahead, cover and refrigerate for up to 1 week.
Chef
