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Tomato Relish
- 1 Tablespoon ground cumin
- 2 large tomato, ripe, peeled, seeded,
drained and chopped
- 3 Tablespoons fresh cilantro, minced
- 1 small white onion, chopped
- Pinch cayenne pepper
- salt, to taste
Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.
Preheat oven to 250°. Toast the cumin on a sheet of foil until it turns a deep brown, about 3 minutes. WATCH carefully to make sure it doesn't blacken and burn.
Toss the tomatoes with the onion, cilantro, cayenne and toasted cumin. Season with salt
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