Green Apple and Tomatillo Relish
Recipe from Cuisine Actuelle written by Victor Gielisse, the chef at Actuelle, Dallas.
1 pound tomatillos, diced
2 cups diced jicama
1 cup diced green apples
5 tablespoons diced red bell pepper
5 tablespoons diced yellow bell pepper
1 jalapeño pepper, seeded and finely chopped
1/2 cup rice wine vinegar
Juice of 1 orange
Juice of 1 lime
3 cloves garlic, minced
1 cup virgin olive oil
1/2 cup chopped cilantro
Freshly ground pepper
In bowl, combine tomatillos, jicama, apples, and peppers. In separate bowl, combine vinegar, juices, and garlic. Slowly mix in olive oil, stirring constantly (do not use blender, as this will emulsify ingredients, which is not desirable).
Toss tomatillo mixture with dressing and cilantro. Season with salt and pepper to taste. Is best if allowed to stand for 1 hour.