Iberian Ham with Tomato Relish

Name: Iberian Ham with Tomato Relish
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 3/4 cup Jerez vinegar; 1 cup Pedro Jimenez sherry; 2 pounds tomatoes, peeled and seeded, finely diced; 1 green bell pepper, seeds removed, finely diced; 1 red bell pepper, seeds removed, finely diced; 6 shallots, finely diced; Salt and freshly ground black pepper; 1/2 pound Iberian ham, very thinly sliced (or another cured ham, such as proscuitto)

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 to 6 servings

Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

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3/4 cup Jerez vinegar

1 cup Pedro Jimenez sherry

2 pounds tomatoes, peeled and seeded, finely diced

1 green bell pepper, seeds removed, finely diced

1 red bell pepper, seeds removed, finely diced

6 shallots, finely diced

Salt and freshly ground black pepper

1/2 pound Iberian ham, very thinly sliced (or another cured ham, such as proscuitto)

Directions

Combine the vinegar and sherry in a saucepan and bring to a boil. Add the diced vegetables and salt and pepper, bring back to a boil, and reduce to a simmer. Cook, uncovered, until thick, about 20 minutes. Adjust seasonings and let relish cool. To serve, coat a large platter or individual plates with relish. Top with the Iberian ham slices. Leftover relish will keep in the refrigerator for a few weeks.