Title: Tomatillo Relish for Grilled Fish
Categories: Toohot09
Yield: 1 servings

1 lb Tomatillos; husk, wash, chop
1 lb Roma tomatoes; core and chop
1 lg Onion; chopped
1/2 c Olive oil
1/3 c White vinegar
1 bn 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 ts Salt
1 ts Freshly-ground black pepper

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.