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Philadelphia, PA 19145

Phone: 215.468.0518
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CHEF'S CORNER

 
Tomato-Pineapple Relish
By Ahamefula Amachi

 

Here we are in the heart of the cookout season. Grills everywhere are laden with hamburgers, hot dogs, chicken, steaks, seafood, corn, etc. Heck, if we can throw it on the grill, you know we will. We know that what we put on the grill can 'make or break' our cookout, so we don't skimp on these items. But have we paid enough attention to the condiments?? That's right the condiments. They won't ruin a cookout but they can definitely enhance the experience. There are those who turn there nose up to what is probably the number one condiment - ketchup. They say that it's a child's condiment. So let's give it an adult edge and get people back on the ketchup bandwagon.
 
Ingredients
 

  • 15 plum tomatoes

  • 1 1/2 cups pineapple -small dice

  • 1/4 cup unsweetened pineapple juice

  • 4 cloves of garlic still in skin

  • 1/2 large Spanish onion - minced
  • 1/4 cup granulated sugar
  • 1/3 cup cider vinegar
  • 2 tablespoon dry mustard
  • 1 teaspoon dried hot banana peppers***
  • 1 teaspoon soybean oil
  • Kosher salt to taste

  •  
    Yield: 1 3/4 quarts
     
    *** Note: If you can't get the dried banana peppers you can substitute jalapeno peppers.
     
    To make ground hot pepper flakes pre-heat your oven to 250 o. Place the peppers on a foiled lined sheet tray. Stick the pan in the oven and let slow roast for approximately 1/2 an hour. Check the peppers if they are brittle to the touch remove from the oven. If not let them sit and check them every 20 minute until the peppers appear to be dry and brittle but not burnt. Remove them from the oven let cool. Once the peppers are cool place them in a blender and grind them down into powder form.
     
    Preparation:
     
    1) Preheat oven to 275 degree.
     
    2) Place the 4 cloves of garlic on the sheet tray and into the oven.
     
    3) Slow roast the garlic until slightly softened.
     
    4) Remove the garlic from the oven and let cool.
     
    5) Once the garlic has cooled remove the skins and then mince.
     
    6) Place a medium saute pan on the stove over medium heat.
     
    7) Let the pan get hot and add 1 teaspoon soybean oil.
     
    8) Add the minced onion and garlic. Saute until the onions become translucent.
     
    9) Remove from the heat and let cool.
     
    10) Place a large sauce pan filled half way with water and 2 teaspoons of salt on the stove and bring to a rolling boil.
     
    11) When the pot comes to a boil reduce to a simmer.
     
    12) Fill a large mixing bowl half way with ice and set aside.
     
    13) With a paring knife remove the core of the 12 plum tomatoes. Make 2 small incisions at the bottom of the tomato to form an X.
     
    14) Place tomatoes into pan for 5-6 seconds and remove with a slotted spoon and place in the mixing bowl with ice.
     
    15) Pour cold water over the tomatoes until they are submerged to stop the cooking process.
     
    16) Remove the tomatoes from the ice bath.
     
    17) With your paring knife remove the tomato skin. Cut the tomatoes in half and remove the seeds.
     
    18) Cut the tomatoes in a small dice.
     
    19) In a medium mixing bowl combine the tomatoes, garlic-onion mixture, the dried mustard, the diced pineapple and the dried pepper. Mix thoroughly.
     
    20) Add the cider vinegar, the pineapple juice and the kosher salt.
     
    21) Transfer to a non-reactive container and refrigerate.
     

    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

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    2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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