Tomato - Green Chile Relish

Have you ever had the pleasure of enjoying a Santa Maria-Style barbecue?  It traditionally features a tri-tip steak served with pinquito beans, fresh salsa (think pico de gallo) and garlic bread.  A tri tip is one of our favorite cuts of meat.  Mr. Devilish Dish often puts one on the smoker.  The result is the smokiness of a brisket, but the taste and texture of steak or a really good roast beef if you slice it a little thinner.  We don't always prepare the tr-tip Santa Maria style, but a while back we did and I made this delicious variation on the traditional Pico de Gallo style fresh salsa.  This "relish" features ripe red cherry tomatoes that are bursting with flavor, accompanied by a dressing made with balsamic vinegar.  Now you might be thinking that sounds like the flavors of a Caprese-style salad, but the addition of the green chiles to this recipe really brings it back to the Santa Maria flavors.  The chiles really tone down the strong flavor of balsamic, and give this relish the versatility of being served both like a salsa or a side salad.  If you chopped the tomatoes a little finer, this would be ideal with the sliced tri-tip either inside a fajita or on a sandwich.  The ideas are endless.  We planted 5 Super 100 cherry tomato plants this year, so I'm hoping the harvest will be abundant and I'll be able to prepare this recipe often.

This is bursting with flavor.  It is so delicious with
a Santa Maria-style barbecue, but also ideal as 
simple salad for any meal.

It's time for those beautiful fresh cherry tomatoes
to be bursting with flavor.

Halve the tomatoes and serve this relish
like a delicious salad with any meal, or chop finer
and enjoy like a salsa or on a sandwich.

Enjoy the unique flavor combination of this
relish.  You won't be disappointed!

TOMATO-GREEN CHILE RELISH

4 cups cherry tomatoes, halved
1/4 cup balsamic vinegar
1.5 teaspoons dried oregano
1/2 cup olive oil
1/4 cup diced green chiles (1 small can, drained)
5 green onions, finely chopped

salt and pepper to taste

Whisk together the balsamic vinegar and oregano.  Gradually add in the olive oil, whisking constantly.  Stir in the green chiles and green onions. This will be your dressing.  You can prepare this ahead if desired.  When ready to serve add in the tomatoes and toss to coat with dressing.  Season with salt and pepper.  

Enjoy,