| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Tomatillos, chopped |
| 1 | lb | Italian Roma Tomatoes, cored |
| and chopped | ||
| 1 | Onion, chopped | |
| 1/2 | c | Olive oil |
| 1/3 | c | White vinegar |
| 1 | Cilantro, chopped leaves | |
| only | ||
| 1/4 | c | Sugar |
| 6 | c | Garlic, minced |
| 1 | Jalapeno, seeded and diced | |
| 1 | Red bell pepper, chopped | |
| 2 | t | Salt |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3202
Calories From Fat: 1142
Total Fat: 129.7g
Cholesterol: 292.4mg
Sodium: 5064.9mg
Potassium: 6039.3mg
Carbohydrates: 376g
Fiber: 32.3g
Sugar: 88.9g
Protein: 166.4g