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
Tomatillo Relish
Peppers (Hot)
Tomatillo Relish
Prep Time
45 min
Cook Time
20 min
Yield
4 pints
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
- 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.
Nutrition Facts
2 tablespoons: 24 calories, 2g fat (0 saturated fat), 0 cholesterol, 157mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.
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