grated tomato for everything
Rated 5.0 stars by 1 users
The first time I had this Yemeni tomato salsa (called zahawig) was with one of my favorite Yemeni dishes, jachnun (a folded pastry that's traditionally served Shabbat morning and is a must-order if you see it on a menu), and I was completely blown away by how something so simple (literally just tomatoes grated into a bowl with a kiss of garlic and salt) could bring such brightness and acidity to a dish. I later learned that my mother-in-law never serves anything without a chile-fied version of this on the table, and she's right that it works with just about anything you can imagine. I guarantee that if you spoon this over a dish—a bowl of matzo brei, fresh labaneh, a piping-hot boureka—you'll be shocked by how much more than the sum of its parts it is.
Ingredients
-
4 medium tomatoes on the vine
-
1 medium garlic clove, peeled
-
2 tablespoons extra-virgin olive oil
-
2 tablespoons extra-virgin
-
1 medium serrano chile, jalapeño,or green long-hot chile, finely chopped (optional)
Directions
On the largest holes of a box grater, grate the tomatoes into a medium bowl. Use the smaller holes to grate the garlic and add the chile (if using), olive oil, and salt. Toss to combine.
Store in a sealed container in the fridge for up to 2 days, but it really is best served fresh (hence the smaller yield).