Tomatillo Relish For Grilled Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Toohot09 | 1 | Servings |
INGREDIENTS
| 1 | lb | Tomatillos, husk wash chop |
| 1 | lb | Roma tomatoes, core and chop |
| 1 | Onion, chopped | |
| 1/2 | c | Olive oil |
| 1/3 | c | White vinegar |
| 1 | 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 | t | Salt |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1401
Calories From Fat: 989
Total Fat: 112.1g
Cholesterol: 0mg
Sodium: 6080.7mg
Potassium: 1730.9mg
Carbohydrates: 97.1g
Fiber: 19.7g
Sugar: 58.7g
Protein: 20.7g