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Tomatillo Relish Recipe
Tomatillo Relish Recipe photo by Taste of Home

Tomatillo Relish Recipe

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I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. —Deb LaBosco, Foley, Minnesota
TOTAL TIME: Prep: 45 min. Process: 20 min. + standing
MAKES:64 servings
TOTAL TIME: Prep: 45 min. Process: 20 min. + standing
MAKES: 64 servings

Ingredients

  • 1 pound tomatillos, husks removed, quartered
  • 1 pound plum tomatoes, quartered
  • 2 medium green peppers, seeded and quartered
  • 1 medium sweet red pepper, seeded and quartered
  • 4 jalapeno peppers, seeded
  • 1 large onion, quartered
  • 1 whole garlic bulb, separated into cloves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup packed fresh parsley sprigs
  • 1/2 cup olive oil
  • 1/2 cup cider vinegar
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4 teaspoons canning salt
  • 1-1/2 teaspoons pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tablespoons bottled lemon juice

Directions

  1. In a food processor, process the tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped.
  2. Transfer to a large kettle; stir in the oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
  3. Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Serve with grilled meats or your favorite snack chips. Yield: 4 pints.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Tomatillo Relish in Taste of Home Recipes Across America 2013, p346

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