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Iberian Ham With Tomato Relish

Yield: 4 servings

Ingredients and directions for this recipe

3/4 c Jerez vinegar
1 c Pedro Jimenez sherry
2 lb 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 Iberian ham; very thinly
-sliced
(or another cured ham; such
-as proscuitto)

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.

See also:
Previous recipe Iberia French Dressing (with Variations)
Next recipe Ibizan Mint Cheesecake With Blueberry Sauce

Or try one of these recipes:
Crisp Apple Cream Pie
Pasta With Marinated Artichoke Hearts