Ingredients
3 ripe tomatoes, finely diced
1 red bell pepper, finely chopped
2 jalapeno peppers, minced
1 red onion, finely chopped
1/2 cup (125 mL) chopped cilantro
1 tbsp (15 mL) chopped fresh oregano
1 tsp (5 mL) Thai chili paste
1 tbsp (15 mL) cider vinegar
Juice of 2 lemons
Salt and pepper, to taste
Method
In a small bowl combine all ingredients until well mixed. Cover and refrigerate overnight. When ready to serve, spoon relish on back half of oyster.