This is a colorful Latin-Asian relish that's absolutely addictive. It's great with rice, chicken and fish, but Cary, N.C., resident and Top Tomato 2011 winner Shari Saslaw says that on a hot summer day, "we eat it out of plastic cups." The vegetable pieces can be cut fairly large or bite-size.
Make Ahead: The relish's heat, provided by the chipotle-flavored hot sauce, will intensify overnight; we liked this mix with the full 2 tablespoons of hot sauce. The relish can be refrigerated in an airtight container for up to 3 days.
Servings: 5.5 cups
- 5 small to medium (1 1/2 to 2 pounds) tomatoes, preferably a mix of green and red ones, cored, then cut into wedges, slices or bite-size chunks
- About 6 ounces firm jicama (8 to 10 ounces), peeled and cut into large or bite-size chunks (about 1 cup)
- 4 to 6 ounces daikon radish, peeled and cut into large chunks or 1/2-inch dice (1 to 1 1/2 cups)
- 5 or 6 scallions, white and light-green parts, cut on the diagonal (1/2 cup)
- 3/4 cup seasoned rice vinegar
- 2 teaspoons to 2 tablespoons chipotle-flavored hot sauce, preferably El Yucateco
- 1 to 2 tablespoons Thai fish sauce
- 1/4 cup chopped cilantro
- 3 jalapeño peppers, stemmed, seeded and minced
- 1/4 cup toasted sesame seeds, preferably a mix of white and black ones (see NOTE)
Combine the tomatoes, jicama, daikon, scallions, vinegar, hot sauce (to taste) and fish sauce (to taste) in a large resealable plastic food storage bag. Seal and massage to coat evenly. Refrigerate for at least 1 hour and up to overnight. If desired, drain off some, but not all, of the liquid.
Before serving, stir in the cilantro, jalapeno and sesame seeds.
NOTE: Toast the sesame seeds in a small, dry skillet over medium-low heat for about 4 minutes, shaking the skillet to keep them from getting too browned. The sesame seeds will be fragrant. Cool before using.
From Top Tomato 2011 winner Shari Saslaw of Cary, N.C.
Tested by Jane Touzalin and Bonnie S. Benwick.
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