Spicy Fresh Tomato "Hell" Relish (น้ำพริกมะเขือเทศ)
Recipe type: Condiment
Cuisine: Thai
Prep time: 
Total time: 
Serves: 2 cups
  • 4 Roma tomatoes (about 3 ounces each in weight) or any of your favorite tomatoes (total weight ¾ pound)
  • 1 large (1 ounce) shallot, peeled and thinly sliced lengthwise (you can also use ⅓ cup, packed, thin slices of red onion)
  • ¼ cup hell relish (start out with half, if you're new to it)
  • 1½ tablespoons fish sauce
  • 2 tablespoons lime juice
  • ½ teaspoon of brown or white sugar
  • 3 tablespoons finely chopped cilantro leaves
  1. Cut the tomatoes into ¼-inch cubes. Set aside ¼ of the tomato cubes and purée them. Mix both the puréed and cubed tomatoes in a mixing bowl.
  2. Add the remaining ingredients and mix well, pressing some of the tomato cubes against the side of the mixing bowl with a spoon as you go just to bruise and soften them a little. Correct seasoning as needed. Tomatoes taste differently at different times of year, so you have to play by ear. The end result should be predominantly sour and spicy, then salty, with just a hint of sweet.
  3. Once the relish tastes right, cover it and and let it sit at room temperature for 15 minutes before serving. This, from my experience, makes it taste better. In fact, this relish tastes even better the next day upon storage in the refrigerator (it keeps in the fridge for 3-4 days).
Recipe by SheSimmers at https://shesimmers.com/2015/01/spicy-fresh-tomato-hell-relish.html