From the recipe collection
Salmwera
An Itawit Cagayan relish of ripe tomato cured briefly with salt, onion, chili, and cane vinegar for grilled dishes and rice.
- Prep time
- 15 min plus resting
- Cook time
- 0 min
- Yield
- Makes 1 1/2 cups
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Ingredients
Tick ingredients as you prepare.
Method
- Choose firm ripe tomatoes and remove very watery seed pockets so the relish does not become diluted.
- Toss tomato with coarse salt and rest in a sieve for 10 minutes.
- Drain the released liquid without squeezing the tomato pieces.
- Combine the salted tomato with onion, chili, vinegar, sugar if using, and black pepper.
- Rest the salmwera for another 10 minutes so the onion softens slightly and the flavours combine.
- Taste with a bite of rice or grilled fish and adjust vinegar rather than adding more salt first.
- Serve the same day and keep chilled between servings.