Tomato Olive Relish

Finally have everything planned out for our Christmas breakfast, which is early for me. Normally I am still trying to figure out exactly how the plates will look until the week before Christmas. I can see in my mind what the plates will be and I think it’s going to look great. Sometimes I wish I hadn’t created my rule that there had to be red and green incorporated into the food, but so far I have been able to make it work. This relish is the perfect match to finish what I am making and I can’t believe how good it tastes. I may be making it for Christmas breakfast but my mind is racing with all the dishes I can use it with. Strange how quickly breakfast has come together this year, maybe as much as I hated not doing my breakfast last year has helped. Making sure all of the components work to make a great breakfast out of strange things has always been hard, but not this year. I freely admit I have a warped mind when it comes to food, but when your Christmas breakfasts are like mine a warped mind is a great thing.

Ok, time for the relish. This you can use for a topping for all kinds of things, beef, pork, chicken, fish, and even vegetables. Like most of my recipes it is simple to make unless you are as goofy as me. The roma tomato I seeded, removed the skin like I was filleting a fish and then diced. You can just seed it and dice it and it will still work. Honestly I wish I had of made this relish years ago, found out it’s great on toast, my lunch today.

1/2 cup finely diced roma tomato

2 tablespoons finely diced green olives

2 tablespoons finely diced black olives

1 tablespoon finely diced dill pickle

1/2 teaspoons hot sauce

1 teaspoons pickle juice

1/4 cup finely chopped parsley

Mix tomato, green olives, black olives, dill pickle, hot sauce, and pickle juice together in a bowl and refrigerate overnight. Just before serving mix in the parsley.

About Graham Stewart

This is me on a bad day.
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