This exotic condiment is another one of my tomato-vinegar combinations. It's sweet, spicy, and acidic, which is great on heavy roasts like pot roast and pork loin. Shiso leaves can be hard to find, but it makes all the difference; it's like a cross between cilantro and basil. Yields around 1 cup, depending on the tomato.
- 1 baseball-sized tomato
- 1 shallot or scallion
- 8 shiso leaves
- 1 tablespoon sherry vinegar
- 1 teaspoon Berbere powder
- 1 teaspoon extra virgin olive oil
- Big pinch salt
- Core and seed the tomatoes. Dice the tomatoes small using a very sharp knife. Mince the shallot extremely finely, you will need 1½ tablespoons. Stack, roll, then finely chiffonade the shiso leaves.
- Combine the vinegar, berbere, oil and salt in a bowl. Gently toss the tomato, shallot, and shiso with the vinegar mixture and serve at room temperature.