Combine all the ingredients in a pot, cover and simmer about 1 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 scallions. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6131 broadcast 07-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 08-25-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (1301g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 249 (27%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 15.7mg||1 %|
|Potassium 415.1mg||11 %|
|Total Carbohydrate 175.4g||52 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 169.4g|
|Protein 3.9g||6 %|
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Calories per serving: 939
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