Tomato Relish for Grilled Fish

• 1 pound tomatillos, husked, washed and chopped
• 1 pound Roma tomatoes, cored and chopped
• 1 large onion, chopped
• 1/2 cup olive oil
• 1/3 cup white vinegar
• 3-4 tablespoons fresh basil, chopped
• 1/4 cup sugar
• 6 garlic cloves, minced
• 1 jalapeno chile, stemmed, seeded and diced
• 1 red bell pepper, cored, seeded and chopped
• 2 teaspoons salt
• 1 teaspoon fresh black pepper

Directions

1. 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.