Iberian Ham With Tomato Relish

Recipe Ingredients

3/4 cup	177ml	Jerez vinegar
1 cup	237ml	Pedro Jimenez sherry
2 lbs	908g / 32oz	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	227g / 8oz	Iberian ham - very thinly sliced
		(or another cured ham, such as proscuitto)

Recipe Instructions

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.

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 - http://www.foodtv.com

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