| 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"
<jfreeman@netusa1.net> on Jun 30,
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