Iberian ham with tomato relish

4 servings

Ingredients

Quantity Ingredient
¾ cup Jerez vinegar
1 cup Pedro Jimenez sherry
2 pounds Tomatoes; peeled, seeded,
And finely diced
1 Green bell pepper; seeds removed,
Finely diced
1 Red bell pepper; seeds removed,
Finely diced
6 Shallots; finely diced
Salt; to taste
Freshly-ground black pepper; to taste
½ pounds Iberian ham; very thinly sliced
(or another cured ham; such as proscuitto)

Directions

Combine the vinegar and sherry in a saucepan and bring to a boil. Add the diced vegetables and salt and pepper, bring back to a boil, and reduce to a simmer. Cook, uncovered, until thick, about 20 minutes. Adjust seasonings and let relish cool. To serve, coat a large platter or individual plates with relish. Top with the Iberian ham slices. Leftover relish will keep in the refrigerator for a few weeks. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B37 broadcast 09-21-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-24-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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