Tomato Relish for Grilled Fish |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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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:
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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