Title: Tomato Relish for Grilled Fish
Categories: None
Yield: 1 Servings

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

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