| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Tomatillos; chopped |
| 1 | lb | Italian Roma Tomatoes; cored and chopped |
| 1 | lg | Onion ; chopped |
| 1/2 | c | Olive oil |
| 1/3 | c | White vinegar |
| 1 | bn | Cilantro; chopped leaves only |
| 1/4 | c | Sugar |
| 6 | c | Garlic; minced |
| 1 | Jalapeno; seeded and diced | |
| 1 | Red bell pepper; chopped | |
| 2 | ts | Salt |
| 1 | ts | Pepper; freshly ground |
INSTRUCTIONS
In a pot combine all ingredients. Cover and simmer about an 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 grilled scallions. Recipe By : Too Hot Tamales/tpogue@idsonline.com Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:50:09 -465800 From: Terry Pogue <tpogue@ids2.online.com>
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