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.