Title: Tomato relish for grilled fish
 Categories: 
      Yield: 1 Servings
 
      1 lb Tomatillos -- chopped
      1 lb Italian Roma Tomatoes --
           Cored and chopped
      1 lg Onion  -- chopped
    1/2 c  Olive oil
    1/3 c  White vinegar
      1 bn Cilantro -- chopped leaves
           Only
    1/4 c  Sugar
      6    Cloves garlic -- minced
      1    Jalapeno -- seeded and
           Diced
      1    Red bell pepper -- chopped
      2 ts Salt
      1 ts Pepper -- freshly ground
 
  In a pot combine all ingredients. Cover and simmer about an 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 grilled scallions.