This refreshing relish is great over grilled halibut or striped bass.
|½||pt. husk tomatoes, husks removed, roughly chopped|
|¼||cup red onion, chopped|
|1||small jalapeño, seeded and finely chopped|
|1||Tbsp. cilantro, chopped|
|1||Tbsp. extra-virgin olive oil|
|~||Juice of 1 lime to taste|
|~||Salt and pepper to taste|
This content is from the Tammy Donroe Inman collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite