Thursday, July 24, 2008

Spicy summer vegetable relish

One small Japanese Eggplant.
One small Zucchini.
Wash trim and bake in the oven in the summer position for an hour. Or use pre-made and stored from the refrigerator.

Cut into small half inch sections.
Cut a tomato into 1/4 inch sections.
Half a garlic clove chopped fine.
A 1/4 inch serano chili chopped fine.
Two table spoons tomato sauce. This time of the year I use basil in the tomato sauce.
One tablespoon olive oil.
Half of a Mexican lime- squeezed.
Six to eight leaves basil, or mint, or oregano julienned.

Mix and serve with corn tortillas or chips.

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