Crispy White Corn Brook Trout With Papaya Sauce And Papaya Tomatillo Relish Recipes

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TOMATILLO-PAPAYA RELISH



Tomatillo-Papaya Relish image

Make and share this Tomatillo-Papaya Relish recipe from Food.com.

Provided by Shirl

Categories     Papaya

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
1/2 small onion, thinly sliced
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 lb tomatillo, finely chopped
1 small papaya, cut in 1/4 inch chunks
1/3 cup cider vinegar
1/4 cup brown sugar, packed
1/4 cup dried currant

Steps:

  • Heat oil in a wide frying pan over medium heat.
  • Add onion, cinnamon and cayenne pepper.
  • Cook, stirring often, until onion is soft - about 7 minutes.
  • Add tomatillos, papaya, vinegar, sugar and currants.
  • Bring to a boil over high heat; then boil uncovered stirring occasionally, until liquid has evaporated.

Nutrition Facts : Calories 166.9, Fat 4.7, SaturatedFat 0.6, Sodium 9.7, Carbohydrate 31.6, Fiber 3.7, Sugar 26.4, Protein 1.8

TOMATILLO RELISH



Tomatillo Relish image

I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. -Deb LaBosco, Foley, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 4 pints.

Number Of Ingredients 16

1 pound tomatillos, husks removed, quartered
1 pound plum tomatoes, quartered
2 medium green peppers, seeded and quartered
1 medium sweet red pepper, seeded and quartered
4 jalapeno peppers, seeded
1 large onion, quartered
1 whole garlic bulb, separated into cloves
1/4 cup fresh cilantro leaves
1/4 cup packed fresh parsley sprigs
1/2 cup olive oil
1/2 cup cider vinegar
1 can (2-1/4 ounces) sliced ripe olives, drained
4 teaspoons canning salt
1-1/2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
4 tablespoons bottled lemon juice

Steps:

  • In a food processor, process tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped. , Transfer to a large stockpot; stir in oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. , Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Serve with grilled meats or your favorite snack chips.

Nutrition Facts : Calories 24 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

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