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.
- 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
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.
Mix the paste into the fresh ingredients.
Transfer the mixture to a bowl, cover, and refrigerate for at least two hours and up to six before serving.
Serve either cool or at room temperature.