Old Fashion Fresh Tomato Relish
Sep. 9, 2013 10:02 am
Updated: Sep. 11, 2013 4:45 pm
I think it is funny sometimes when a particular dish or food becomes popular, and realize it is really something you have made all along, or at least a version of it.
A Good example of this is Pico .
My family has lived in the Ozarks for generations, and in some cases, the Delta Region of Arkansas.
In the summer we always made something called Fresh Tomato Relish that was very close to the versions you find on the web now days as a Pico recipe, a Mexican and southwestern relish, the only true difference was what was NOT put in the recipe as opposed
to what was.
I give you this week a trip back in time before every ingredient known to man was easily found, to a time and a place deep in tradition.
Just another view and a memory from an Ozark Kitchen.
Fresh Tomato Relish
6 Cups Diced Fresh Tomatoes (do not peel, seed or drain)
1 Onion Diced
1 Bell Pepper Diced
1 Jalapeno Chopped
2 Tbs. Sugar
1 Tsp. Salt
½ Cup White Vinegar
¼ Tsp. Cumin
Combine all ingredients in large bowl and stir well. Allow to refrigerate 2 hours to make sure it is nice and cold.
Serve with Pinto Beans and Cornbread, or as a side relish with any southern type summer meal. You can add extra onion or Bell Pepper to your own preference or what you have available. There are lots of variations to this recipe that can be added, however
this is the way we made it back in the day before Fresh Cilantro, Fresh Parsley, etc. was available.