Tomato Relish for Grilled Fish

• 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

1. In a pot combine all ingredients.
2. Cover and simmer about an hour.
3. Set aside to cool to room temperature.
4. Tomatillo relish can be stored in the refrigerator up to a week.
5. To serve, line a large platter or serving plates with relish and top with grilled fish fillets.
6. Or serve as a condiment with cold meats.
7. Garnish with grilled scallions.

tomatoes, onion, olive oil, white vinegar, cilantro, sugar, garlic, jalapeno chile, red bell pepper, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/tomato-relish-for-grilled-fish-recipe.html (may not work)