Rougail tomates péi

Name: Rougail tomates péi
Total time: 15 min
Yield: Serves 4
Cuisine: Réunion
Ingredients: 4 ripe tomatoes (500 g / 1 lb 2 oz); 1 spring onion (80 g / 3 oz), finely chopped; 1 fresh bird's eye chili (or half if you're cautious); 1 piece fresh ginger (15 g / ½ oz), grated; 2 tbsp sunflower oil; Juice of ½ lime; 1 pinch of fleur de sel

Réunion tomato rougail (fresh chili relish)

⏱ 15 minServes 4Easy60 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4very ripe tomatoes500 g (18 oz)
1spring onion80 g / 3 oz), finely chopped
1fresh bird's eye chilior half if you're cautious
1piece of fresh ginger15 g / ½ oz), grated
2 tbspsunflower oil
Juice of ½ lime
1 pinchfleur de sel (flaky sea salt)

4 very ripe tomatoes 500 g (18 oz)
1 spring onion 80 g / 3 oz), finely chopped
1 fresh bird's eye chili or half if you're cautious
1 piece of fresh ginger 15 g / ½ oz), grated
2 tbsp sunflower oil
Juice of ½ lime
1 pinch fleur de sel (flaky sea salt)

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cutting board (35 × 25 cm / 14 × 10 in)

1 paring knife (9 cm / 3½ in blade)

1 small serving bowl (16 cm / 6 in)

03 — Method

Cut the tomatoes into 5 mm (¼ in) dice by hand, keeping the juice. Never use a blender.
Crush the chili with the flaky salt using the flat of a knife to a paste. Wash your hands right after.
Gently mix the tomatoes, onion, ginger and chili paste with a fork.
Add the sunflower oil and lime juice and mix once more.
Let stand for 10 minutes at room temperature.
Serve as a condiment with curries, sausage rougail or rice. Make it at the last minute; it doesn't keep.