Green Tomatoes with Pistachio Relish

Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy. James Syhabout of Oakland, California's Commis makes it by pickling shallots, capers, pistachios and pink peppercorns overnight in Champagne vinegar and olive oil. It's awesome on tomatoes, but he also likes using it on fish.

videoBest New Chef 2010: James Syhabout

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  • Total Time:
  • Servings: 4
  • Time(Other): Plus overnight pickling

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  • 1/3 cup salted roasted pistachios, coarsely chopped
  • 1/3 cup very finely chopped shallots
  • 2 tablespoons small capers, rinsed
  • 2 tablespoons Champagne vinegar
  • 2 teaspoons sugar
  • 1 teaspoon pink peppercorns, crushed
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Sea salt
  • 4 Green Zebra or other ripe green heirloom tomatoes, very thinly sliced
  • Small basil leaves, for garnish

How to make this recipe

  1. In a jar, combine the pistachios with the shallots, capers, vinegar, sugar, pink peppercorns and the 2 tablespoons of olive oil; season with sea salt. Refrigerate the relish overnight.

  2. Arrange the tomato slices on plates. Drizzle lightly with olive oil and sprinkle with sea salt. Stir the relish and spoon it over the tomatoes. Garnish with basil leaves and serve.

Make Ahead

The relish can be refrigerated for up to 3 days.

Suggested Pairing

American wine regions tend to produce softer, more fruity dry rosés than European regions, making U.S. rosés a good complement to tangy dishes like this one. Try a strawberry-inflected rosé or a wine made with the Gamay grape in California.

Contributed By Photo © Anna Williams Published July 2010

482884 recipes/green-tomatoes-pistachio-relish 2013-12-06T23:29:20+00:00 James Syhabout summer|pickling|american|side-dishes|4|healthy|make-ahead|vegetarian july-2010,james syhabout,commis,green tomatoes,pistachio relish,pickled vegetables,zebra tomatoes recipes,green-tomatoes-pistachio-relish 482884

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