| 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>
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”