Best Chunky Coconut Tomato Cucumber And Lime Relish Recipes

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Tomato, Cucumber, and Red Pepper Relish image

Provided by Ellie Krieger

Time 10m

Yield 4 (3/4 cup) servings

Number Of Ingredients 8

Ingredients

1 red pepper, seeded and finely diced
1 English cucumber, seeded and finely diced
2 large tomatoes, seeded and finely diced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
Salt
Freshly ground black pepper

Steps:

In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

Nutrition Facts : Calories 103 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams

TOMATO-CUCUMBER RELISH

Tomato-Cucumber Relish image

Don't throw out that pepperoncini brine! It's the secret to this tangy make-ahead condiment starring fresh plum tomatoes and baby cucumbers. Serve alongside our Chesapeake Blue Crab Cakes with Fried Oysters.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 4

Ingredients

3 plum tomatoes (8 ounces)
2 baby cucumbers, finely chopped (1 cup)
2 teaspoons pepperoncini brine
Kosher salt

Steps:

Bring a small pot of water to a boil; prepare an ice-water bath. With a sharp knife, cut a shallow X into bottom of each tomato. Add to pot and cook until skins begin to curl away from cuts, 10 to 15 seconds. Transfer to ice-water bath. When cool enough to handle, peel tomatoes with a paring knife, halve, and remove seeds. Finely chop (you should have about 1 cup) and transfer to a bowl, along with cucumbers, brine, and 1/2 teaspoon salt; stir to combine. Cover and refrigerate at least 15 minutes and up to 1 day.