- 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
- In a food processor, process tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped.
- Transfer to a large stockpot; stir in oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender.
- Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Serve with grilled meats or your favorite snack chips. Yield: 4 pints.
Reviews forTomatillo Relish
"Why the oil; no other relish recipe I have seem has oil. It floats on top of the relish. Unappetizing look and can get rancid if on shelf too long. Remove oil and olives from recipe and you have a good recipe. I acquired tomatillas from grocery store; they are tart. Added 1 1/2 cups sugar; that made it just right like a normal sweet pickle relish. Five garlic cloves are enough not a whole bulb as I used elephant garlic (the normal grocery store offering)."
"This sounds delicious! Would probably not even make it to the canning. =)"