I love eating hot dogs for a weekend lunch. This spicy tomato relish is the perfect condiment to go with them. It makes a great alternative to mustard and can be used as a topping for roast potatoes.
Dave and I love visiting Farmer’s Markets and while overseas, tend to do most of our shopping at them. We will buy freshly baked bread, some cured ham, pesto or tapenade or spicy tomato relish and cheese. These will form the basis of our picnic lunch. If we are shopping close to where we are staying we will also get something for supper. A few Sunday’s ago Dave needed coffee beans. I thought that The Coffee Roasting Company had an outlet at Blaauwklippen, a local wine estate. I know that they have a Sunday market so we decided to head out there to get coffee and see what the market had to offer. Our first stop was for coffee and croissants. While eating my croissant I came across a table of amazing looking olives. We had bought tubs of these overseas to enjoy with our pre-dinner drinks.
I stood at the table waiting for the gentleman to finish talking to his neighbour. They were discussing the tragic events that had happened the night before in London. Eventually the neighbour spotted me and told the olive seller he had someone at his table. The guy immediately told me I could not taste anything while eating my croissant. I let him know I was there to buy, not taste. No sooner had I said that when another man walked up to the table. He interrupted me, asking the seller a question. The olive man turned away from me and spoke to the person who was not there to buy. Needless to say, I just walked off. I am not sure how much I would have spent, but he lost a sale for being rude. Never a good thing in my opinion.
Click on the links for conversions and notes.
Spicy Tomato Relish
- 1 red pepper, seeded and roughly chopped
- 2 ribs celery, roughly chopped
- 2 small red onions, peeled, halved and thickly sliced
- 1 small red chilli
- 500 g ripe tomatoes, roughly chopped *
- 15 mls Worcestershire sauce
- 150 mls red wine vinegar
- 165 g fructose
- 1 bay leaf
- 30 mls vodka **
- Place the red pepper, celery, onions and chilli into a blender and process till it resembles a thick paste
- Pour into a large frying pan
- Place the tomatoes into a blender and process until finely chopped
- Add to the frying pan with the Worcestershire sauce, red wine vinegar, fructose and bay leaf
- Heat over a medium temperature, stirring until the fructose has dissolved
- Increase the temperature slightly adn leave to simmer for 90 minutes, stirring occassionally
- Remove the bay leaf and mix in the vodka
- Place into a sterilized glass jar and leave to cool
- Once cool place the lid on the jar and store in the fridge
** optional - leave out if you do not drink alcohol
Inspiration published on Lavender and Lime July 14:
- 2016 – Cuban Pork Chops
- 2015 – Griwech | Algerian Pastry
- 2014 – Bibimbap
- 2013 – Waiting For Wednesday
- 2012 – Friday’s Food Quiz Number 75
- 2011 – Sweet Chilli Sauce Duck
- 2010 – Roast Chicken