Tomatillo Relish For Grilled Fish

Recipe Ingredients

1 lb	454g / 16oz	Tomatillos - husk, wash, chop
1 lb	454g / 16oz	Roma tomatoes - core and chop
1 lb	454g / 16oz	Onion - chopped (large)
1/2 cup	118ml	Olive oil
1/3 cup	78ml	White vinegar
1		Cilantro, leaves only - chopped
1/4 cup	49g / 1.7oz	Sugar
6		Garlic cloves - minced
1		Jalapeno chile - stem, seed, dice
1		Red bell pepper - core, seed, chop
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

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.

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

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