Friday, November 4, 2011
The tomatoes were from my garden: I picked them green before the frost and they've been ripening nicely indoors since. A mixture of colors is attractive for this; I used about 3 medium red and 2 medium yellow. Cut out any hard and nasty bits; dice the tomatoes and put them in a colander to drain. If you have a choice, the firmer-fleshed tomatoes are better, but don't worry about skinning and seeding.
Chop one small red onion (or a portion of a larger one) into little bits (everything is in little bits here). Add in a diced mango, two diced kiwifruit, and a few slices of canned pineapple, diced. That's what I had to use; other soft fruits such as peaches would do as well. Apples, though seasonal, are problematically crunchy, but you could try them. Pears might work. I also threw in the spoonful of pomegranate seeds I collected from my remaining wee pomegranates.
Mix everything together, add what you like in the way of hot peppers, chopped very small (I used four fish peppers, and I could have used more, but didn't want to offend the taste buds of anyone I was serving to). Then add a tablespoon or two of lime juice and another tablespoon of a light vinegar (white wine, champagne, or rice), some pepper (I used a lemon pepper blend), salt if you wish, and whatever quantity of cilantro you want if you like it. (I didn't have any fresh, so I used a few frozen mini-cubes, thawed.) Let it sit and marinate in the fridge for a few hours to overnight, and then transfer to a serving container with a slotted spoon, so you leave excess liquid behind.
I served it with chips as a buffet item, but it would also be good on chicken or vegetables.
Any hot peppers to your taste will do for this (or sweet peppers if you really don't like heat), but I do love fish peppers for their beauty as well as their flavor. You'll be hearing a lot more about them here in the next year! Here's a photo I took a couple of years ago of my fish pepper harvest:
Yes, all those colors on one plant at once!