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Sekai Gohan
Monyo: Benin's Raw Tomato, Onion and Chili Sauce
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Cherry tomatoes | 1 cup (240 ml), quartered | Body, sweetness, acidity and juice |
| Green bell pepper | 1 cup (240 ml), coarsely chopped | Green, grassy aroma and crunch |
| Red onion | ½ cup, coarsely chopped | Bite and texture |
| Extra-virgin olive oil | ¼ cup (60 ml) | Gloss; carries everything together |
| Garlic | 2 cloves, minced | Aroma |
| Habanero or Scotch bonnet pepper | 1, seeded and finely chopped | The heat at the center of the sauce |
| Fresh lime juice | 1 tbsp | Acidity |
| Dijon mustard (optional) | 1 tsp | Binds the oil and lime; adds flavor |
| Fine sea salt | 1 tsp | The backbone of the seasoning |
| Black pepper | ½ tsp, freshly ground | Aroma |
Steps
1Quarter the cherry tomatoes
Rinse the cherry tomatoes, bell pepper and habanero, and scrub and rinse the lime, under running water, then pat them dry. Cut each one in half from stem to tip, then halve each half again into quarters. Gather them into a pile and measure 1 cup. Move on when every piece shows a wedge of seeds and the board is wet with juice.
2Chop the bell pepper and red onion
Cut away the bell pepper's stem and seeds, then chop the flesh into small pieces. Peel the red onion and chop it to the same size. Measure 1 cup of pepper and ½ cup of onion. The pieces are right when they are no larger than the tomato quarters and a spoonful picks up some of each.
3Seed the habanero and mince the garlic
Put on gloves. Halve the habanero, scrape out the seeds and white pith, and chop the flesh into tiny flecks. Mince the 2 garlic cloves finely. Stop when no strips of chili remain and the garlic looks almost like a paste.
4Fold everything together
Put the tomatoes, bell pepper, onion, garlic and habanero in a large bowl. Add the olive oil, lime juice, mustard if using, salt and black pepper. Fold with a large spoon, lifting from the bottom of the bowl rather than stirring in circles. Stop when every piece is glossy with oil, a little juice has pooled at the bottom, and the vegetables are still distinct, not mashed.
5Taste and adjust
Take a spoonful with a bit of everything in it. Add salt in pinches if the tomato tastes flat, a few drops of lime if it tastes heavy, and more chili if you want more heat. Fold once after each change and taste again. It is ready when the tomato tastes sweet, the salt is clear, and the heat arrives right after. Serve it cold or at room temperature.