Green Chili Tomato Relish
A great all purpose relish or salsa for complimenting pork chops, hamburgers, steak, meatloaf, fajitas, omelets, and anything else where you're seeking some bright, spicy Mexican flavor.
I actually created this from an amalgamation of several recipes from the Internet which I needed as an accompaniment to pan seared pork chops to celebrate Cinco de Mayo. This celebratory event is really only acknowledged in Mexico City and Puebla City to commemorate the victory of the Mexicans over French troops at the battle of Puebla. The French, it seems, had ambitions of conquering Mexico under the self-proclaimed emperor, Maximilian. Today, the event is more popular in the US as a commercial marketing event for all things Mexican, like cerveza, tacos, tequila and every Mexican restaurant in the country. Jose Cuervo tequila and Corona beer might have done more to promote the celebration than the Mexicans ever did.
Green Chili Tomato Relish
Ingredients
- 1/2 medium yellow onion, very finely minced
- 1 green onion, finely chopped
- 1 tsp garlic, finely minced
- 2 4-oz cans chopped mild green chilies, drained (like, Old El Paso or Goya)
- 3 medium fresh tomatoes, diced
- 4 tbsp fresh cilantro (freeze dried works as a substitute)
- 1/8 tsp smoked salt (like, San Francisco Salt Company Alder Wood)
- dash Tabasco sauce (optional)
- 3 tbsp avocado oil
Instructions
- Heat the avocado oil in a skillet over medium high heat until shimmering.
- Sauté the onion until caramelized, about 7 minutes. Add the garlic and sauté for a minute more.
- Add the tomatoes and sauté until they have collapsed, about 5 minutes.
- Add green chilies, cilantro, and smoked salt. Because the heat of green chilies will vary by brand, test the concoction for spicy heat and decide if you want the Tabasco shot or not. Sauté gently for another 10 minutes.
- Allow liquid to reduce if too soupy. You want the consistency of a relish or a Mexican salsa. Serve immediately or refrigerate in an air-tight container for future use.
