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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


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.

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