Using a long handled fork char tomatoes over an open flame, turning them, until skins are blackened, 2 to 8 minutes. (Alternatively, broil tomatoes on a rack of a broiler pan about 4 inches from heat, turning, until skins are blistered and charred, 15 to 25 minutes.) Transfer tomatoes to a plate and let stand until cool enough to handle. Peel and core tomatoes and chop coarse. In a bowl toss tomatoes with remaining ingredients and season with salt and pepper. Let relish stand, covered, at room temperature 3 hours to develop flavors. Relish may be made 2 days ahead and chilled, covered. Serve relish at room temperature. Yield: about 3 cups Recipe by: Cooking Live Show #CL8909 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (925g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 259 (58%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 117.4mg||4 %|
|Potassium 1836.5mg||48 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 36.5g|
|Protein 10.9g||16 %|
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Calories per serving: 448
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