Name: Olive and Oregano Compote for Fish
Ingredients: 1/2 c Plus 1/3 cup olive oil; 1 Onion,; thinly sliced; 20 Garlic cloves,; slice paper-thin; 1 ts Salt; 1 Jalapeno chile, stemmed,; minced; 1/2 c Chopped capers; 1/2 c Chopped pitted green olives; 2 Italian Roma tomatoes, cored, seeded and; chopped; 1 bn Oregano, leaves only,; chopped; 1/3 c Red wine vinegar; 2 ts Honey

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CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	New, Text, Import	1	Servings

INGREDIENTS

1/2	c	Plus 1/3 cup olive oil
1		Onion,; thinly sliced
20		Garlic cloves,; slice paper-thin
1	ts	Salt
1		Jalapeno chile, stemmed,; minced
1/2	c	Chopped capers
1/2	c	Chopped pitted green olives
2		Italian Roma tomatoes, cored, seeded and; chopped
1	bn	Oregano, leaves only,; chopped
1/3	c	Red wine vinegar
2	ts	Honey

INSTRUCTIONS

Heat 1/2 cup of the oil in a skillet over medium-low heat. Saute' the
onions and garlic with the salt until soft but not brown, 5 to 7 minutes.
Set aside to cool 10 minutes.
Transfer the onion mixture to a bowl. Add the remaining ingredients and mix
well. The compote can be refrigerated overnight. Serve with roasted or
grilled fish.
Yield: 2 1/2 cups
Recipe By     :TOO HOT TAMALES SHOW TH#6164
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 08:19:47 -0500
From: Meg Antczak <meginny@frontiernet.net>

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