By keshwyn's request

[kiya]

Tomato garnish for chicken recipe thing, retro-engineered from a dish at Chili's with assistance by suzimoses:

You will need:

Tomatoes
A little red onion
Cilantro
Red wine vinegar
A container with a lid
About three days

I got a half-dozen plum tomatoes (the ovoid ones) because that seemed likely to maximise the outer portions of the tomato (the squishy innards are not used). I wound up using about five and a half of them (one had black spots). Core out the gooey bits in the center, chop the shell into little chunks (not quite as fine as it would take to be cubes, but that'll do as an approximation; I cut the tomato the long way and cut each quarter into ~three slices before chopping those down).

Not much red onion -- this is a tomato thing, not an onion thing. For the sixish plum tomatoes, I chopped up a single cross-section segment of onion into pieces roughly the same size, removing the central bits. I also didn't put in too terribly much cilantro, because I'm one of the people who has the 'cilantro tastes like soap' gene, but it took me forever to figure out what it was in the restaurant.

Put the tomato, onion, and cilantro in the container. (ETA: I used an Indian food delivery container, though I'd have done better to mix before putting things into it.) Add red wine vinegar until it's roughly half full. Put the lid on. Shake vigorously. Stick in the fridge. Shake vigorously and invert whenever it occurs to you for two or three days.

To serve:

Do something with boneless chicken. When the chicken is about done, spoon a bit of the tomato mixture over top of it, put the lid on, maybe add a little white wine to the pan, and let it sit for a few minutes to warm up.

Comments

It worked?

[suzanne.livejournal.com]

Did it actually work out? I may have to try a version of that here too.

naiad