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Tomato Chile Relish

Barbecue.Master's picture
  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)
  Sugar 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Tomato Chile Relish Recipe