Tomato Chile Relish
|Canned pear||56 Ounce (Two 28 Ounce Cans)|
|Dried red california chiles/New mexico chiles||2 Ounce|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||8 Clove (40 gm) (Minced /Pressed)|
|Red cayenne pepper||To Taste|
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.