Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tomato Relish for Grilled Fish

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
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1 pound tomatillos, husked, washed and chopped

1 pound Italian Roma tomatoes, cored and chopped

1 large onion, chopped

1/2 cup olive oil

1/3 cup white vinegar

1 bunch cilantro, leaves only, chopped

1/4 cup sugar

6 garlic cloves, minced

1 jalapeno chile, stemmed, seeded and diced

1 red bell pepper, cored, seeded and chopped

2 teaspoon salt

1 teaspoon freshly ground black pepper


  1. 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.
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