| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Tamwt01 | 4 | Servings |
INGREDIENTS
| 3/4 | c | Jerez vinegar |
| 1 | c | Pedro Jimenez sherry |
| 2 | lb | 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 | ||
| 1/2 | lb | Iberian ham, very thinly |
| sliced | ||
| or another cured ham such | ||
| as proscuitto |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 468.3mg
Potassium: 2413mg
Carbohydrates: 109g
Fiber: 21.3g
Sugar: 52.1g
Protein: 16.6g