Tomato relish may seem reminiscent of Pico Gallo however it is different as it has no cilantro or lime. It may be closer to a rustic salsa in that it has fresh tomatoes, onion and jalapeños; plus it has a sharp zesty flavour and can be the absolute garnish or addition to any dish or meal.
Tomato Relish
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2 large beefsteak tomatoes, finely diced
2 celery stalks, finely diced
1/2 red onion, finely diced
1/2 jalapeno pepper, remove seeds, finely diced
2 tablespoons apple cider vinegar
1 1/2 tablespoons sugar
1/4 - 1/2 teaspoon corriander seeds
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon fresh or dried dill
Prep and finely dice the tomatoes, celery stalks and red onion.
Place all the chopped or diced vegetables into a large bowl. Slice the jalapeno pepper in half and scrape out the ribs and seeds, then finely dice. Add to the bowl. Toss the vegetables together.
Add the vinegar, sugar, coriander seeds, salt, ground pepper and dill. Toss everything together and allow the relish to stand at room temperature for an hour.
Refrigerate any leftovers in a well sealed glass container for up to two weeks.
Notes: Roma, heirloom cherry tomatoes may be used.