Tomatillo relish for grilled fish

1 servings

Ingredients

Quantity Ingredient
1 pounds Tomatillos; husk, wash, chop
1 pounds Roma tomatoes; core and chop
1 large Onion; chopped
½ cup Olive oil
⅓ cup White vinegar
1 bunch Cilantro; leaves only, chopped
¼ cup Sugar
6 Garlic cloves; minced
1 Jalapeno chile; stem, seed, dice
1 Red bell pepper; core, seed, chop
2 teaspoons Salt
1 teaspoon Freshly-ground black pepper

Directions

Combine all the ingredients in a pot, cover and simmer about 1 hour. Set aside to cool to room temperature. Tomatillo Relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with scallions.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6131 broadcast 07-26-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-25-1996

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

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