This is a sweet-and-sour relish similar to salsa verde, but sweeter and will transform any meal into a Mexican feast. 3/4. lb tomatillos 2 tsp. salt 1 lb. tomatoes 2 1/2 Tbsp. sugar 1 jalapeno or serrano chile, seeded and diced 1/3 cup white vinegar 1 poblano or bell pepper, seeded and diced 2 Tbsp. olive oil 2-3 young onions, diced freshly ground black pepper 1 handful cilantro, chopped
Combine all ingredients except pepper in a saucepan and simmer covered for about an hour. Take off lid and reduce to thicken slightly. Add pepper and taste. Spoon relish generously across the fish in a band. Put the rest of the relish on the table in a pretty dish with a big spoon.
adapted recipe from Mary Sue Milliken and Susan Feniger, Mesa Mexicana