We were in the mood for tropical...a meal to toast summer on it's way with a party for two. As it turned out, we bought too many tomatillos. Are you familiar with tomatillos? They are small Mexican tomatoes.
Combine these with fresh chunked papaya, onion, garlic and cinnamon and you'll have the beginnings of an outstanding relish. Quite tropical.
Heat roughly one tablespoon of vegetable oil in a skillet and start warming chopped onion, garlic and cinnamon. After they are soft, add chopped tomatillos, papaya, vinegar and sugar. Look at all these beautiful colors mixed together, sizzling and bursting, flavors mingling.....
*Please forgive the blurred photo...balancing a camera and spatula is tricky for me. I am not a candidate for Cirque du Soleil
Bring this to a boil and let it go until the liquid has just about evaporated. The aroma will drive you wild.
We served it over grilled fish, Mahi Mahi.
This is a relish we've had before but it's been a long time. I bought tomatillos for a recipe in the cookbook, The Homesick Texan, and decided I didn't want to make the dish after all......so, Doug remembered that dynamite Tomatillo-Papaya Relish.
Recipe may be found at Doug's Foodbuzz link HERE
A good evening...another patio meal with low temperatures and great company. I love my life.
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