Tomato-Ginger Relish w/ Mint, Cilantro & Basil
This inventive relish is the creation of Paul Callahan, chef at The Herb Lyceum at Gilson's. Starting with a tomato the base, Paul adds spicy, chopped ginger, ponzu (traditionally a citrus/ seaweed-infused vinegar, but more commonly sold mixed with soy sauce and called 'ponzu shoyu'), and a bounty of fresh herbs. Serve atop Paul's Curry-Rubbed Skirt Steak, other grilled meats and seafood, or on crostini for a fresh snack.
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