Roasted Relish

1. 1

   Cut a tiny bit of the top off of the head of garlic exposing the cloves, but leaving the root end intact.

2. 2

   Roast at 425 until cloves are caramelized, approximately 15 minutes.

3. 3

   Chop into small pieces.

4. 4

   Place in a mixing bowl.

5. 5

   Cut tomatoes in half lengthwise.

6. 6

   Remove seeds.

7. 7

   Cover with vegetable oil, salt, and pepper.

8. 8

   Roast at 425 until skins are slightly charred, approximately 15 minutes.

9. 9

   Chop into a medium dice.

10. 10

    Place into the mixing bowl.

11. 11

    Cover jalapenos with oil.

12. 12

    Place directly on burner above flame.

13. 13

    Char each side completely.

14. 14

    Place in a small bowl and cover with seran wrap.

15. 15

    Let steam for 5 minutes.

16. 16

    Scrape off skins.

17. 17

    Chop into small pieces.

18. 18

    Place in mixing bowl.

19. 19

    Add minced shallot to bowl.

20. 20

    Add salt, pepper, honey, and lime juice.

21. 21

    Mix.

22. 22

    Variations; Goat cheese, cotija, cilantro, scallions, cumin, thyme, chili powder, serrano, epazote, celery, bacon, corn, agave, roasted bell peppers, vinegar, avocado, poblano, salsa, sofrito, pineapple, mango, papaya, paprika,

No additional tips available.