Recipes from the Caribbean :: Caribbean Fruit and Vegetable Side Dishes
1 med. onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and chopped
4 oz. fully cooked smoked ham, coarsely chopped (2/3 c.)
2 Tbsp. canola (or other vegetable) oil
1 (16 ounce) can whole tomatoes with liquid
2 Tbsp. minced parsley
1 tsp. vinegar
1/8 tsp. pepper
2 (14 ounce) cans hearts of palm, rinsed drained and sliced 1/2 in. thick
Grated Parmesan cheese
Cook and stir onion, garlic, jalapeño peppers and ham in oil in skillet over med. heat until onion is tender. Add tomatoes, parsley, vinegar and pepper; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered or without a lid, stirring occasionally, until mixture is thickened, about 15 mins. Stir in hearts of palm. Cover and simmer, stirring occasionally, until hearts of palm are hot, about 5 mins. Sprinkle and distribute with cheese.
Yields 6 servings.
