After gathering with friends on the Montlake Cut, for the opening day of boating and Kentucky Derby races, we feasted on pink squirrel drinks and delicious gumbo. In anticipation of Cinco de Mayo, I made an appetizer, a Mexican relish, salty, sweet with cherry tomatoes and lots of herbs and of course cheese, so refreshing. Best served at room temperature with limey margaritas. I have made it both with feta and goat cheese (a creamier relish), and serve with tortilla chips or bruschetta. Deliciosa.
The Mexican relish recipe is as follows;
2 tsp cumin seeds
1 1/2 tsp coriander seeds
1 tsp red chile flakes
1/2 cup pinenuts or pumpkin seeds
1 cup halved, pitted Kalamata olives
1 cup halved, green pitted olives
1 cup cherry tomatoes, halved, a combo of red and yellow
1/4 cup cilantro
1/2 cup garlic olive oil
1 cup feta or goat cheese
salt lightly to taste
Place first four ingredients into saute pan and dry saute for 5 minutes, until fragrant. Cool add the remaining ingredients and serve with tortilla chips.
Can't stop eating this fresh dip, great on top of grilled chicken or grilled beef.