| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | lb | Green tomatoes |
| 1/2 | c | Walnuts, toasted and chopped |
| 1 | t | Minced garlic |
| 1/2 | c | Olive oil |
| 3 | T | White-wine vinegar, or to |
| taste | ||
| 1/2 | c | Packed fresh flat-leafed |
| parsley leaves washed | ||
| well spun dry and | ||
| chopped | ||
| 1 | pn | Dried hot red pepper flakes |
| if desired |
INSTRUCTIONS
1997 Using a long handled fork char tomatoes over an open flame, turning them, until skins are blackened, 2 to 8 minutes. (Alternatively, broil tomatoes on a rack of a broiler pan about 4 inches from heat, turning, until skins are blistered and charred, 15 to 25 minutes.) Transfer tomatoes to a plate and let stand until cool enough to handle. Peel and core tomatoes and chop coarse. In a bowl toss tomatoes with remaining ingredients and season with salt and pepper. Let relish stand, covered, at room temperature 3 hours to develop flavors. Relish may be made 2 days ahead and chilled, covered. Serve relish at room temperature. Yield: about 3 cups Recipe by: Cooking Live Show #CL8909 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <[email protected]> on Jun 30,
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