Free Recipe Iberian Ham with Tomato Relish
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Iberian Ham with Tomato Relish Recipe
3/4 c Jerez vinegar
1 c Pedro Jimenez sherry
2 lb Tomatoes; peeled, seeded,
And finely diced
1 Green bell pepper; seeds
-removed,
Finely diced
1 Red bell pepper; seeds
-removed,
Finely diced
6 Shallots; finely diced
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 lb Iberian ham; very thinly
-sliced
(or another cured ham; such
-as proscuitto)
Iberian Ham with Tomato Relish Preparation
Combine the vinegar and sherry in a saucepan and bring to a boil. Add the diced vegetables and salt and pepper, bring back to a boil, and reduce to a simmer. Cook, uncovered, until thick, about 20 minutes. Adjust seasonings and let relish cool. To serve, coat a large platter or individual plates with relish. Top with the Iberian ham slices. Leftover relish will keep in the refrigerator for a few weeks. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # WT-1B37 broadcast 09-21-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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