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.