| 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
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