Here’s a Salsa to relish and a Relish that will make you want to Salsa.
Always on the lookout for ways to use familiar ingredients in different methods, whether it’s a cooking technique, in combination with other main ingredients, or with herbs and spices, I sat upright the other day when I saw on different shows, an eggplant relish and coconut salsa. Quickly rewinding the LIVE television (thanks technology), I jotted down notes from the brief descriptions given by the Chefs. I searched online for actual recipes but couldn’t find any as both of these dishes were borne of the Chefs’ creativity.
Relish and salsa are both condiments. The distinguishing feature of a relish is that the main ingredient is cooked then pickled, on the other hand, a salsa can be made with raw or cooked ingredients.
When I made this relish and salsa and tasted them, that element of wonderment in something very familiar (in this case an ingredient) was very much there. One cannot help but shake one’s head. There is much that we can learn from cooking by being open. Apart from the obvious difference in flavour from eating them the same day they were made, it was even more rewarding after having both condiments sit for 2 to 3 days in the refrigerator; the unintended ageing matured the condiments adding sophisticated, nuanced tones of flavour.
This Eggplant Relish and Coconut Salsa can be used/eaten in the following ways:
· With all types of seafood – grilled, fried, or steamed
· With biscuits (crackers), toast points and crisps such as tortilla chips
· As a topping or spread for burgers, sandwiches, or flat breads This version of Eggplant relish carries various notes of Asian cuisine with soy sauce, ginger, and sesame oil. The inclusion of cumin plays very well with these flavours. I say this version because there are Italian and Mediterranean types of Eggplant relishes too. The Coconut salsa has familiarity with its signature fire-roasted flavour and makes you think of a fresh chutney, but the addition of roasted tomatoes and the use of fresh coconut water adds another dimension to things complete with the moisture level of a traditional salsa and the crunch of roasted peanuts.
Here are the recipes for you to try and I’d love to hear your thoughts when you make and try them.
Eggplant Relish
INGREDIENTS
· 3 large eggplants/baingan, fire roasted with outer charred skin removed
· 5 – 6 tablespoons regular soy sauce
· 1 heaped teaspoon sugar (brown or white)
· 2 teaspoons toasted sesame oil
· 2 teaspoons fresh grated ginger
· 1 teaspoon grated garlic
· ½ teaspoon paprika
· ½ cup finely chopped onions
· 2 tablespoons fresh lime or lemon juice or to taste
· Salt to taste
· ¾ teaspoon ground cumin/geera
· 3 tablespoons chopped cilantro/coriander
· 2 tablespoons finely chopped fresh mint
· Minced hot pepper to taste
DIRECTIONS
1. Finely chop the pulp of the eggplant and add to a bowl and set aside.
2. In a separate bowl, mix together the soy sauce, sugar, sesame oil, ginger, garlic, paprika, onions and lime/lemon juice. Stir to dissolve sugar and mix well, taste, and add salt to taste. Pour over eggplant and stir well to mix.
3. Add cumin, cilantro, mint, and pepper, mix well, and let rest for at least 30 minutes at room temperature before serving. If not using the same day, cover in an airtight container and refrigerate. Bring to room temperature before serving.
Coconut Salsa
INGREDIENTS
· 1 large dry coconut, cracked and fire-roasted (reserve the water from the coconut)
· Whole hot peppers to taste
· 3 – 4 large tomatoes
· 1 large onion
· Salt to taste
· 1 tablespoon fresh lime/lemon juice (optional)
· 1/3 cup crushed roasted peanuts
DIRECTIONS
1. Gently scrape the coconut to remove excess char or leave as is. Grate on the finest side of a box grater and set aside.
2. Fire roast the whole peppers, tomatoes, and onion (halve the onion for more surface area to roast/char).
3. Add peppers, tomatoes and onions to a blender or food processor and puree (removing charred skins is optional).
4. Add pureed ingredients to grated coconut along with reserved coconut water and mix well. Add salt and stir to mix.
5. Add lime/lemon juice if you want a hint of sour and stir well to mix, taste again for seasoning, and add salt if necessary. Let rest at room temperature for 30 minutes before using.
6. Stir in and top with peanuts just before serving.
7. If not using the same day, cover in an airtight container and refrigerate. Bring to room temperature before serving.
NOTES
· The salsa should be moist and somewhat loose so you may need to add more coconut water than what you get from one dry coconut. The water from water coconuts can be used instead.
· If the char is not removed from the coconut, the salsa will be dark in colour and that is fine; in the recipe I saw on television, the Chef did not remove the char.
Enjoy!
Cynthia
cynthia@tasteslikehome.org
