Tomato Kimchi-Chi

5 small to medium (1½-2 pounds) tomatoes, preferably a mix of green and red ones, cored, then cut into wedges, slices or bite-size chunks

About 6 ounces firm jicama (from an 8- to 10-ounce root), peeled and cut into large or bite-size chunks (about 1 cup)

4-6 ounces daikon radish, peeled and cut into large chunks or ½-inch dice (1-1½ cups)

5-6 scallions, white and light-green parts, cut on the diagonal (½ cup)

¾ cup seasoned rice vinegar

2-6 teaspoons chipotle-flavored hot sauce, preferably El Yucateco

1-2 tablespoons Thai fish sauce

¼ cup chopped cilantro

3 jalapeno peppers, stemmed, seeded and minced

¼ cup toasted sesame seeds, preferably a mix of white and black ones (see note)

Combine the tomatoes, jicama, daikon, scallions, vinegar, hot sauce (to taste) and fish sauce (to taste) in a large resealable plastic food storage bag. Seal and massage to coat evenly. Refrigerate for at least 1 hour and up to overnight. If desired, drain off some, but not all, of the liquid.

Before serving, stir in the cilantro, jalapeno and sesame seeds.

Makes about 5½ cups.

Cook’s notes: The relish’s heat, provided by the chipotle-flavored hot sauce, will intensify overnight; we liked this mix with the full 2 tablespoons of hot sauce. The relish can be refrigerated in an airtight container for up to 3 days. Toast the sesame seeds in a small, dry skillet over medium-low heat for about 4 minutes, shaking the skillet to keep them from getting too browned. The sesame seeds will be fragrant. Cool before using.

@Recipe nutrition:Nutrition values per ½-cup serving: 90 calories, 1 g fat (0 saturated), 20 g carbohydrates, 3 g fiber, 8 g protein, 0 cholesterol, 260 mg sodium.

Washington Post Top Tomato winner Shari Saslaw of Cary, N.C.