| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot09 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Tomatillos; husk, wash, chop |
| 1 |
lb |
Roma tomatoes; core and chop |
| 1 |
lg |
Onion; chopped |
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
White vinegar |
| 1 |
bn |
Cilantro; leaves only, chopped |
| 1/4 |
c |
Sugar |
| 6 |
|
Garlic cloves; minced |
| 1 |
|
Jalapeno chile; stem, seed, dice |
| 1 |
|
Red bell pepper; core, seed, chop |
| 2 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-25-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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