Tomato relish for grilled fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tomatillos -- chopped |
| 1 | pounds | Italian Roma Tomatoes -- |
| Cored and chopped | ||
| 1 | large | Onion -- chopped |
| ½ | cup | Olive oil |
| ⅓ | cup | White vinegar |
| 1 | bunch | Cilantro -- chopped leaves |
| Only | ||
| ¼ | cup | Sugar |
| 6 | Cloves garlic -- minced | |
| 1 | Jalapeno -- seeded and | |
| Diced | ||
| 1 | Red bell pepper -- chopped | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper -- freshly ground |
Directions
In a pot combine all ingredients. Cover and simmer about an 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 grilled scallions.
Recipe By : Too Hot Tamales/tpogue@...
From: Mastercook Mac Date: Fri, 11 Oct 1996 21:50:09 ~465800
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