Recipe - Im Not Hanging Around Today As Im In A Rosti

Three fourths cup Jerez vinegar
1 cup Pedro Jimenez sherry
2 pound Tomatoes; peeled, seeded,
And finely minced
1 Green bell pepper; seeds
removed,
Finely minced
1 Red bell pepper; seeds
removed,
Finely minced
6 Shallots; finely minced
Salt; to taste
Freshlyground black pepper;
to taste
One half pound Iberian ham; very thinly
cut or sliced up
(or another cured ham; such
as proscuitto)

Combine the vinegar and sherry in a saucepan and bring to a boil. Add the
minced 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