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Iberian Ham with Tomato Relish

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.


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