½cupfresh cilantrofinely chopped (can use parsley instead)
3Tbspolive oil
¼cupcapersdrained
2Tbspfresh lime juicesqueezed juice of 1/2 large lime
1tspfresh oregano or thyme
salt and pepper to taste
For Canned Bruschetta Topping (makes 7 1/2 pint jars)
9cupsmeaty plum tomatoescored and chopped
5clovesgarlicminced
1cupdry white wine
1cup white wine vinegarvinegar should be 5 % acidity
½ cupwater
2tablespoonssugar
2tablespoonsdried oregano
2tablespoonsbalsamic vinegar
2teaspoonsflaked sea salt
Instructions
Place 1/2 tsp coarse salt on work surface and garlic cloves on top of salt. Chop cloves into the salt, alternating with mashing the cloves into the salt with the flat part of the knife, until you have a fresh garlic paste more or less. Alternatively use a mortar and pestle to grind salt and garlic together. Transfer garlic paste to medium size bowl.
1/2 tsp coarse kosher salt, 2 cloves garlic
Chop tomatoes, olives and jalapenos and add to the bowl. Add the rest of the ingredients to the bowl and gently toss to blend. Season with more salt and pepper if desired.
1 lb. heirloom tomatoes, 1/2 cup pimiento-stuffed olives, 2 medium jalapenos, 1/2 cup fresh cilantro, 3 Tbsp olive oil, 1/4 cup capers, 2 Tbsp fresh lime juice, 1 tsp fresh oregano or thyme, salt and pepper to taste
Let stand at room temperature for 10-15 minutes to meld flavors. Serve on toasted rustic bread cut into small retangles or serve alongside steak, pork chops, or on brats. I also used this relish as a topping or layer for pulled pork tostadas and it was wonderful.
For Canned Bruschetta Topping
Core and chop tomatoes into small pieces
9 cups meaty plum tomatoes
Prepare boiling water canner. Heat jars in oven (or simmering water) until ready for use. Heat lids in a pot of simmering water until ready to use and set bands aside.
In a large, deep, stainless steel saucepan, combine garlic, wine, wine vinegar, water, sugar, and oregano. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes. Remove from heat.
5 cloves garlic, 1 cup dry white wine, 1 cup white wine vinegar, 1/2 cup water, 2 tablespoons sugar, 2 tablespoons dried oregano
Pack chopped tomatoes into hot 1/2 pint jars leaving a ½ inch headspace. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
Place jars in boiling water canner (water should cover jars by 1 inch). Cover canner and bring water to a rolling boil. Process half-pint jars 20 minutes, adjusting for altitude Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
When ready to serve, drizzle with a little balsamic vinegar and olive oil. Season with some flaked sea salt.
2 tablespoons balsamic vinegar
Notes
Nutrition facts are for fresh bruschetta recipe only.