Here is the recipe for the other relish we tasted in Frank Stitt's class Saturday morning .....

Green Tomato and Peach Relish

1/2 lg. Vidalia or other sweet onion, cut into thick slices
2 lg. firm green tomatoes
1 lime
1 firm but not too ripe peach, peeled and cut into 1/4 in. dice
1 jalapeno, roasted, peeled, seeded and diced
2 scallions, 1/4 in. slices
A 2 in. piece fresh ginger, peeled and grated
2 T. olive oil
Kosher salt and freshly ground black pepper
1 small bunch chives, finely chopped
1 small bunch cilantro
1/2 T. sherry vinegar (Spanish)

Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3-4 min. per side, or until blackened and charred.

Cut the green tomatoes into wedges and remove pulp and seeds, leaving the tomato flesh. Cut the flesh into 1/2 in. dice and place in a small bowl.

Grate the zest from 1/2 the lime, then halve the lime.

Add the peaches to the tomatoes, along with the lime zest and juice of 1/2 lime. Add the jalapeno, grilled onion, scallions and ginger and toss to mix. Add the olive oil, vinegar and salt and pepper. Adjust the seasonings as necessary - more lime juice may be needed. Add the fresh herbs if desired.

Recipe by Frank Stitt

Chef recommends this relish with grilled fish and roast pork. We used a delicious Chilton County white peach - the Southern Pearl. Any variety may be used, just remember not to use an overly ripe peach.

This one sounds even better! I think it would be perfect with grilled halibut.