Ingredients:
- 3/4 cup jerez vinegar
- 1 cup pedro jimenez sherry
- 1/2 lb 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.68 Kcal (727 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 33.36mg | 1% | |
| Potassium | 1153.62mg | 25% | |
| Total Carbs | 40.08g | 13% | |
| Sugars | 22.22g | 89% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 104.1mg | 174% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.8mg | 149% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 37.29 Kcal (156 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 7.16mg | 1% | |
| Potassium | 247.69mg | 25% | |
| Total Carbs | 8.61g | 13% | |
| Sugars | 4.77g | 89% | |
| Dietary Fiber | 1.71g | 32% | |
| Protein | 1.55g | 14% | |
| Vitamin C | 22.4mg | 174% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 5.8mg | 149% | |
| Calcium | 18.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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