Iberian Ham with Tomato Relish |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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) |
Directions:
1. 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.
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