| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dips |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 1/2 |
sm |
Red onion peeled and diced |
| 2 |
tb |
White wine |
| 8 |
|
Tomatillos husked cored and |
|
|
Cut in one-quarter inch |
|
|
Dice |
| 4 |
|
Tomatos seeded and cut in |
|
|
One quarter inch dice |
| 1 |
pt |
Yellow cherry tomatos |
|
|
Seeded and cut in one |
|
|
Quarter inch dice |
|
|
Salt to taste |
|
|
Coarsely ground white |
|
|
Pepper |
| 6 |
|
Sprigs minced fresh basil |
INSTRUCTIONS
Heat oil in medium skillet over medium high heat. Add the onion and cook
1-2 minutes. Add the wine and tomatillos; stir to combine. Remove from
heat. Add the red and yellow tomatos to the skillet while the mixture is
still warm but do not heat or cook. Season to taste with salt and pepper
and stir in the basil. Let the relish stand 15- 20 minutes so the flavors
meld or refrigerate up to two hours before using.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”