Thursday, 22 September 2011

Red Hot Relish (Aka Mike Salsa)

This year I created a long raised bed for growing tomatoes in (nicknamed 'Tomato Mile', as it's very long. About 17 meters) and filled it with varieties from Eastern Europe & North America that wouldn't sulk & die in our, ahem, robust North Lincolnshire climate. The names make me smile - Stupice, Latah, Blodkompfchen, Galina, Czech's Excellent Yellow... so I'm awash with tomatoes at the moment. I'm making passata, sauces & ketchup mainly, but MikeyFox requested a spicy tomato relish, and who am I to refuse?

Alas, he has been reading too much Raymond Chandler, so decided Mike Salsa would be a perfect name for a detective. A wisecracking, hard-drinking salsa that could either punch you on the nose or read you his poetry.

Red Hot Relish
(aka Mike Salsa, detective)

800g tomatoes
400g red onions, sliced
3 red peppers (bell), deseeded & halved
3 - 4 red chillies, thinly sliced
2 tbs pickled jalapenos, chopped
200g sugar
200ml red wine vinegar
1 tsp salt
1 tsp paprika
1 tsp cumin seed

Arrange the tomatoes & peppers on a tray & roast under a hot grill until blistered. leave to cool & peel off the skins (they should slip off fairly easily). Put the sugar & vinegar in a pan & bring to the boil, stirring until the sugar dissolves. Add the rest of the ingredients & simmer until you have a thick, jammy consistency. This will take anything from 20 minutes to and hour & a half, depending on how wet your tomatoes are. Spoon into sterilised jars & store for 2 weeks before eating.
Goes brilliantly with guilty pleasures like Tex-Mex, chips, burgers, sausages & battered onion rings.


Shaheen said...

Well named too.

I like the idea of having poetry read to me, rather than having a punch on the nose :)

Lady Chutney said...

Another recipe to make.