Tomato Relish

For eight years I worked at a local chain restaurant in Milwaukee’s suburbs, The Chancery Pub and Restaurant. As I worked my way from hostess to server to bartender, I worked my way around the menu as well.

I grew up eating my food very plain. Noodles and butter, no marinara. Hot dog, no ketchup. Cheeseburger, plain. Pancakes with butter, no syrup. Dry salad, no dressing. Working in a restaurant helped expand my palate. And probably my waistline, too!

It was while working at The Chancery that I first tried dipping French fries in ranch dressing. Sometimes I wish I hadn’t. I rarely eat my fries without ranch dressing these days. It was also at The Chancery that I first tried mayonnaise!  Now I’m a regular mayonnaise connoisseur. I love to make my own.

If you’ve ever worked in a restaurant, or perhaps eat out a lot, you know there are certain foods always used as a garnish. Namely, parsley. I’m pretty sure we sprinkled parsley on every dish that went out of the kitchen at The Chancery. Another one of the garnishes we seemed to use a lot was Tomato Relish. Once I mustered up the nerve to try it, I began to eat this garnish on everything.


  • Three medium-sized tomato
  • 1 small onion
  • 1 T. fresh cilantro
  • salt


Chop all ingredients and toss in a bowl with a sprinkle of salt. The longer the garnish stands, the juicier it becomes. Serve on artichoke dip, fish tacos, quesadillas, nachos, in a burrito and more!

Recipe rating: 

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