Tomato Relish for Grilled Fish
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
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 cloves garlic, peeled and chopped
1 jalapeno chile, stemmed, seeded and diced
1 red bell pepper, cored, seeded and chopped
2 tsp. salt
1 tsp. freshly ground black pepper
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.
Recipe from from Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.