Spicy Tomato-Pepper Relish

The key to making this simple Greek recipe for salsa is in the chopping. All ingredients should be cut to a fine dice, smaller than confetti but not so small that the pieces are indiscernible. It’s a salad of sorts in that it contains a mixture of fresh, chopped vegetables, but is eaten more like a salsa or relish, scooped up with or spooned onto a piece of crisp pita bread. The dish is a classic in Greece’s many kebab houses and goes well with grilled meats and chicken.

20 min
Resting Time
2 h 0 min
2 h 20 min


  • 2 large firm tomatoes, peeled, seeded and finely diced
  • 1-3 fresh chili peppers (to taste), seeded and minced
  • 2 medium-sized red peppers,   seeded and finely diced
  • 2 medium-sized green peppers
  • 1 medium red onion, finely chopped
  • 2 large garlic cloves, peeled and minced
  • 1/4 cup extra-virginGreek olive oil
  • 3 tbsp good quality tomatopaste
  • Fresh, strained juice from one large lemon
  • Salt to taste
  • Cayenne to taste


  1. Combine the first six ingredients. In a small bowl, vigorously mix together the olive oil, tomato paste and lemon juice. Season with salt and cayenne pepper.

  2. Mix the paste into the fresh ingredients.

  3. Transfer the mixture to a bowl, cover, and refrigerate for at least two hours and up to six before serving.

  4. Serve either cool or at room temperature.

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