Tomato relish with jalapeno and chile

Saturday morning a bright and luckely sunny day. Waking up by sunnyshine feels much better than with seeing bad weather. The mood changes immediatly.

While preparing some lunch, my brother asked to if I had something up this evening and if I'd like to go to the cinema. He said their going to see "Hobbit". I had to think about it, but then I said no, cause I don't want to spend some money on a movie I don't want to see. Hobbit 3D may be good but I never watched the earlier movies they made.  My brother understood. I would have been the third leg anyway.

 

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Tomato relish with smoked jalapeno & arbol chile

 

Makes 1 1/2 cup

• 3 pounds ripe heirloom tomatoes
• 4 Jalapeno peppers
• 4 dried arbol chiles
• 1/2 cup Canola oil
• 1/2 teaspoon Asafetida powder
• 1/2 teaspoon Turmeric powder
• 1 tablespoon black mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2 sprigs curry leaves (~ 20-24 leaves)
• 1.5 teaspoons brown sugar
• kosher Salt to taste (~ a tablespoon)

1. Set a large pot of water to boil. When it comes to a rolling boil, add the tomatoes, allowing for the skin to split. Remove the fruits carefully using tongs and cool down enough to peel the skins off. Remove & discard the top scar from the tomatoes. Set aside.               
2. In skillet, toast the arbol chiles till they just begin to brown, Set aside. Add the fenugreek to the same skillet and allow to toast to a reddish color. Lower the heat and add the curry leaves. these should curl up & dehydrate without browning. Set aside to cool. When cool combine the fenugreek, curry leaves & the arbol chilies & grind to a fine powder. Set aside.
3. Roast the jalapeno over the stove top till the skin blisters. Drop into a paper bag (ensuring that there are no smoldering ends!) to cool & rub off the blistered skin off. Cut, de-seed, chop and add to the blanched tomatoes. Blend the two into a puree in a food processor.
4. Heat the oil in a skillet. When smoking hot, add the mustard seeds to sputter. Carefully pour the jalapeno/tomato puree and stir in the asafetida, salt & turmeric. Boil off the liquid from the paste until the oil starts oozing from the mixture. (the consistency will be that of a thick paste) Add the sugar and the arbol chili spice blend (adjust as per taste & heat tolerance) and mix to combine.
5. Cool & store in clean glass jars in the refrigerator. The heat from the chili peppers tends to mellow down overnight. Given the variations in jalapeno heat, I'd advise starting with two green chilies & adding more half way through the cooking process if you prefer.

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Caponata Italiana

Yield

4 servings

Ingredients

• 3 ounces green zucchini
• 3 ounces yellow squash
• 3 ounces red bell pepper
• 3 ounces eggplant
• 2 ounces green zucchini
• 2 ounces white onions
• 2 ounces tomato sauce
• 1 ounces basil
• Olive oil
• Canola oil, for frying
• Salt and pepper, to taste

Directions

1. Slice the onions and start to sweat them in a large pan, add olive oil and some basil.
2. Dice all the vegetables (except eggplant) and them into the pan. Fry the eggplant separately in canola oil, add the tomato sauce and cook for 6-7 minutes. Keep the vegetable crunchy, and add the basil and the eggplant. Season with salt and pepper. Serve at room temperature.
3. Suggestion: It is better to prepare the Caponata in advance to allow the flavor to develop.
4. Serve with your favor seitan or tempeh.