Name: Tomatillo Relish for Grilled Fish
Ingredients: 1 lb Tomatillos; husk, wash, chop; 1 lb Roma tomatoes; core and chop; 1 lg Onion; chopped; 1/2 c Olive oil; 1/3 c White vinegar; 1 bn Cilantro; leaves only, chopped; 1/4 c Sugar; 6 Garlic cloves; minced; 1 Jalapeno chile; stem, seed, dice; 1 Red bell pepper; core, seed, chop; 2 ts Salt; 1 ts Freshly-ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Toohot09	1	servings

INGREDIENTS

1	lb	Tomatillos; husk, wash, chop
1	lb	Roma tomatoes; core and chop
1	lg	Onion; chopped
1/2	c	Olive oil
1/3	c	White vinegar
1	bn	Cilantro; leaves only, chopped
1/4	c	Sugar
6		Garlic cloves; minced
1		Jalapeno chile; stem, seed, dice
1		Red bell pepper; core, seed, chop
2	ts	Salt
1	ts	Freshly-ground black pepper

INSTRUCTIONS

Combine all the ingredients in a pot, cover and simmer about 1 hour. Set
aside to cool to room temperature. Tomatillo Relish can be stored in the
refrigerator up to a week. To serve, line a large platter or serving plates
with relish and top with grilled fish fillets. Or serve as a condiment with
cold meats. Garnish with scallions.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6131 broadcast 07-26-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-25-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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