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Ингредиенты
- 1 1/2 c. diced roma (plum) tomatoes with the seeds lightly squeezed out
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. chopped sun-dry tomatoes in oil liquid removed
- 1 Tbsp. minced Kalamata olives
- 1 Tbsp. minced pimiento-stuffed green olives
- 1 Tbsp. minced fresh basil
- 2 tsp balsamic vinegar
- 1 tsp chopped fresh parsley
- 1/4 tsp salt
- 1 1/2 tsp chopped or possibly pressed garlic
- 1 pch freshly-grnd black pepper
Инструкции
- Mix all of the ingredients together well. The relish can be made up 2 days before serving and stored, covered, in the refrigerator.
- This recipe yields 6 to 8 servings.
- Comments: Two varieties of tomatoes and olives pair up in this relish to create an accompaniment for any full-flavored fish. Try it with Grilled Swordfish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 6 servings | |
| Calories 44 | |
| Calories from Fat 41 | 93% |
| Total Fat 4.65g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 122mg | 5% |
| Potassium 23mg | 1% |
| Total Carbs 0.72g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.48g | 0% |
| Protein 0.12g | 0% |
