Tomato and Green Chili Spread
I developed this spread to be used as a topping for grilled beef. It was not something I thought long and hard about. I had to serve something with a filet mignon one night and I forgot to buy extra butter for a bearnaise sauce. Once again the pantry saved me. And most people liked this better than a butter sauce.
- 1, 10 oz can Rotel, or 1, 14 oz can diced tomatoes and 1, 4oz can diced green chilies (the heat content is up to you)
- 1 teaspoon cumin
- 1 tablespoon chopped cilantro
- 2 tablespoons diced sweet onion
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- kosher salt and black pepper
In a small saute pan heat the olive oil over medium high heat. Reduce the heat to medium, add the onions and allow to wilt for about 5 minutes.
Drain the liquids from the can of Rotel, or from both cans of the diced tomatoes and diced green chilies. Add the tomatoes and chilies to the saute pan, reduce the heat and allow to simmer for about 10 minutes. The rest of the liquids should largely evaporate. Do not add more liquid.
Place the tomato mixture, the cilantro, and the cumin into a small food processor or blender and process until smooth. Add the processed mixture back to the saute pan. A small amount of liquid will be released into the pan. Add the balsamic vinegar and on low heat allow the liquids to dissipate. This can take up to about 30 minutes. Do not add any liquids even if it looks like the mixture has absorbed all the liquids available. Season with salt and pepper. Place a heaping tablespoon of the mixture on each serving of meat.
The Rotel mixture will make enough for about six steaks. If you use the larger can of tomatoes and green chilies you should have enough for about 8 to ten steaks.
The spread works well with sandwiches. If you have some steak left over you can make a nice steak sandwich with it the next day.