This spicy, garlicky condiment from Eric Ripert's old friend Alfredo Ayala is excellent with all kinds of bean stews as well as with scrambled eggs, quesadillas or grilled meats. Slideshow: Recipes by Eric Ripert
How to Make It
On a cutting board, mince the garlic, then mash it with a large pinch of salt. Heat the olive oil in a medium saucepan. Add the onion and chiles and cook over low heat until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato and cook over moderately high heat until the juices have evaporated, about 4 minutes. Stir in the cilantro and let cool.