Cumin Tomato Relish Recipes

TOMATO RELISH

Steps:

• 1. Mix all ingredients in a medium bowl.
• 2. Refrigerate until ready to serve.

PAN ROASTED DORADO, WHITE BEAN MASH, TOMATO RELISH WITH TOASTED CUMIN AND AGED SHERRY VINAIGRETTE

Steps:

• In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup olive oil, sherry vinegar, and serrano. Season with salt and pepper, to taste. Set aside for 2 hours.
• In a large stock pot place white beans and cover with 3 times the amount of water. Add bay leaf. Boil until beans are tender at least 1 hour. Strain beans.
• In a medium size saute pan, saute onions and garlic with 1/3 cup olive oil until translucent. Add oregano and 1 tablespoon cumin until aromatic.
• In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside.
• Season the mahi mahi with salt and pepper. In a medium size saute pan, heat a little olive oil and cook the mahi mahi for 3 to 4 minutes on each side.
• To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.

CUMIN-TOMATO RELISH

Steps:

• If you're using cumin seeds, place them in a small skillet and toast over medium heat, shaking the pan occasionally, just a minute or two, until they are fragrant. Finely grind all but 1/2 teaspoon.
• Combine the ground cumin, the tomatoes, the optional pepper, the onion, the salt, the cayenne and the lime juice; taste and adjust seasoning if necessary. Just before serving, toss with the cilantro and reserved cumin seeds.

CHERRY TOMATO RELISH

Steps:

• Add the oil to a medium-sized saucepan (see Kitchen Notes below).
• Cook the onion and garlic with a pinch of sea salt over medium heat for about 5 minutes until they have softened.
• Add the cherry tomatoes, sugar, vinegar, sea salt and pepper.
• Mix well.
• Turn the heat up to high and let the mixture come to a boil.
• Keep cooking at high heat for about 15-30 minutes, or until the mixture has thickened and looks jammy. The tomatoes will release some liquid during cooking, and the mixture will start to thicken once the liquid evaporates.
• During this time, gently break down any tomatoes with a wooden spoon and stir the mixture from to time to prevent it from sticking to the bottom of the pan.
• Once the mixture has thickened, taste for seasoning. You may want to add some more sugar or more vinegar.
• Serve the tomato relish warm, or spoon the mixture into a warm sterilised jar and seal.

CILANTRO TOMATO RELISH

Steps:

• Combine tomatoes, bell pepper, cumin, onion, salt, cayenne pepper, and lime juice. Taste and adjust seasonings if needed.
• Just before serving, add cilantro.

GRILLED TROUT WITH CUCUMBER-TOMATO RELISH

Steps:

• To make the cucumber-tomato relish, combine in a bowl the cucumber, tomatoes, onions, mint, red pepper flakes, lemon juice, salt and pepper. Keep cool until served.
• To make the yogurt sauce, combine in a bowl the yogurt, lemon juice, lemon zest, cumin seeds, coriander seeds, salt and pepper. Keep cool until served.
• Brush the trout with olive oil. Season with salt and pepper. Grill the trout over charcoal (or broil) for 4 minutes a side. Serve each trout with relish on the side and the yogurt sauce.

FRESH TOMATO, RED ONION AND BASIL RELISH

Steps:

• Use fully ripened fresh tomatoes; core and chop coarsely.
• In a saucepan, bring vinegar to a simmer.
• Add onions and garlic; simmer until softened, 3 to 5 minutes; cool.
• In a bowl, gently combine tomatoes with basil, cumin, coriander, mustard, salt, pepper and olive oil; stir in onion mixture.
• Cover and refrigerate until ready to use.
• Serve over grilled fish, asparagus, baked potatoes, black bean cakes, or other fish, poultry and vegetables.