Tomato Relish for Grilled Fish
Recipe GLPR878ddf837cb340
A vibrant, tangy condiment combining fresh tomatillos, tomatoes, and jalapeños with cilantro and garlic. This relish is simmered until the flavors meld beautifully, creating a versatile accompaniment perfect for grilled fish, cold meats, or as a fresh topping for seafood dishes. The balance of acidity from vinegar and brightness from fresh herbs makes it an ideal fresh sauce.
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Ingredients
1 pound fresh tomatillos, husked and chopped
1 pound Roma tomatoes, cored and chopped
1 large onion, chopped
1/2 cup olive oil
1/3 cup white vinegar
1 bunch fresh cilantro leaves, chopped
1/4 cup sugar
6 garlic cloves, minced
1 fresh jalapeño chile, stemmed, seeded and diced
1 red bell pepper, cored, seeded and chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
Directions
In a large pot or saucepan, combine the chopped tomatillos, Roma tomatoes, onion, olive oil, white vinegar, cilantro, sugar, minced garlic, diced jalapeño, and red bell pepper.
Add salt and black pepper to the pot and stir well to combine all ingredients evenly.
Cover the pot with a lid and bring the mixture to a simmer over medium heat.
Reduce heat to low and maintain a gentle simmer for approximately 60 minutes, stirring occasionally, until the relish has thickened slightly and the flavors have melded together.
Remove from heat and allow the relish to cool to room temperature.
Transfer to a serving dish or storage container. The relish can be stored in the refrigerator for up to one week.
To serve, spoon the relish onto a platter or individual plates as a bed for grilled fish fillets, or serve alongside cold meats as a fresh condiment.
