like tomato relish!
I had a couple of bowls of Sunburst and red grape tomatoes had been taking up counter space a bit too long, and I needed to do something with the buggers or toss ’em down the disposal – something I hate to do.
I took a look at my pantry, and got to thinking about what to do.
•4 cups halved yellow and red tiny tomatoes
•8 or 9 cloves garlic, chopped
•16 oz hot sliced cherry peppers, with liquid
•About 10 oz sliced peperoncini, with liquid
•1 tbsp sugar
•1/2 tsp salt
•1/2 tsp black pepper
•1/4 cup brown sugar
•1/4 cup sherry (I used Amontillado)
Note: the pickled hot cherry peppers are not super hot, more zing-y; and this relish is kinda vinegar-y, which I think a good thing. If you prefer less vinegar, mebbe omit the juice from the peperoncini jar. Or, you could add more white or brown sugar.
Add the tomatoes and garlic to a large pot and pour the cherry peppers and peperoncini and the liquid from the jars over the top.
Give a good whirrr with an immersion blender to chop up the biggest chunks and taste.
Better, but no, still kinda tart.
I added the 1/4 cup amontillado and continued cooking for another 15 minutes or so over low heat.
By now, the most of the excess liquid was cooked off and I had a nice, dense relish.
Vinegar-y, but very, very good.
Pack into one pint jar and set aside to cool, then store in the fridge until needed.
I use this as a spread on sammiches, and, in a pinch, to make my own version of Worcestershire sauce when I need to. Details on that, tomorrow…