Print Recipe
Tomato-Onion Relish
Course Condiments
Servings
Ingredients
  • 1 tbsp olive oil
  • 3 tbsp onion diced
  • 2 tbsp green bell pepper can be substituted with another type
  • 1 tsp garlic finely minced
  • 1 tsp habanero pepper finely diced (jalapeño pepper can be used instead)
  • 1 large tomato
  • 1 tsp apple cider vinegar
  • 1 tsp tamari sauce you can substitute soy sauce
  • 1 tsp brown sugar
  • 2 tbsp ketchup
  • 1/3 cup vegetable broth/water/white wine
  • 1 tsp non-vegan butter cold
  • Salt and Pepper
Course Condiments
Servings
Ingredients
  • 1 tbsp olive oil
  • 3 tbsp onion diced
  • 2 tbsp green bell pepper can be substituted with another type
  • 1 tsp garlic finely minced
  • 1 tsp habanero pepper finely diced (jalapeño pepper can be used instead)
  • 1 large tomato
  • 1 tsp apple cider vinegar
  • 1 tsp tamari sauce you can substitute soy sauce
  • 1 tsp brown sugar
  • 2 tbsp ketchup
  • 1/3 cup vegetable broth/water/white wine
  • 1 tsp non-vegan butter cold
  • Salt and Pepper
Instructions
  1. Cut the tomato in half. Remove the soft inside and set aside. Dice the firm outer skin.
  2. Heat a small sauce pan on medium-low heat. Add olive oil and allow to heat.
  3. Add onion and bell pepper. Season with a pinch of salt and pepper. Sautee for 2-3 minutes until onions are translucent.
  4. Add garlic, habanero pepper and soft inside of tomato, stir to combine for 30 seconds.
  5. Add vinegar, tamari sauce, sugar and ketchup. Stir and saute for another 30 seconds.
  6. Add broth/water/wine. Raise heat and allow to gently simmer for 2 minutes.
  7. Reduce heat. Salt and pepper to taste.
  8. Add non-dairy butter and allow to dissolve. Stir to combine and remove pan from pan.
  9. Drizzle over tossed cabbage.
Share this Recipe