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Rating: 5.0/5 (2 votes cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 638
% Daily Value**
Total Fat 29g
45%
Saturated Fat 4g
6%
Unsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 1249mg
52%
Total Carbohydrate 89g
30%
Dietary Fiber 7g
28%
Sugars 20g
Protein 15g
Vitamin A  26%Vitamin C  194%
Calcium  39%Iron  28%
Potassium  36%Vitamin E  17%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Tomato Relish for Grilled Fish

Recipe Tags: Relish Recipes

Date Added: September 16, 2009

Ingredients:

2 Teaspoons Salt pepper to taste
1/4 Cup Sugar
1/3 Cup White Vinegar preferably wine
1 Pound Tomatillos chopped (optional)
1 Teaspoon Pepper freshly ground to taste
1/2 Cup Olive Oil (up to 2)
1 Red Bell Pepper chopped (optional)
6 Cups Garlic minced
1 Pound Roma Tomato cored and chopped
1 Onion chopped
1 Bunch Cilantro chopped leaves only
1 Jalapeno Pepper seeded and diced
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Directions:

1. In a pot combine all ingredients.

2. Cover and simmer about an hour. Set aside to cool to room temperature.

3. Tomatillo relish can be stored in the refrigerator up to a week.

4. To serve, line a large platter or serving plates with relish and top with grilled fish fillets.

5. Or serve as a condiment with cold meats. Garnish with grilled scallions.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 26% of your daily recommended intake per serving. This recipe is high in Vitamin C with 194% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Sulfites, Garlic, Natural Sweeteners, Vinegar, Cilantro, Onion, Olive Oil allergies.
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