Tomatillo Relish
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
534
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).