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Tomatillo Relish

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
    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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