Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Tomato Relish for Grilled Fish
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 577
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.