Tomatillo Relish

By á-47

Makes 4 pints

Ingredients

• 1 lb. tomatillos, husks removed, quartered
• 1 lb. 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 hole bulb garlic, separated into cloves
• 1/4 cup cilantro leaves
• 1/4 cup packed fresh parsley springs
• 1/2 cup olive oil
• 1/2 cup cider vinegar
• 4 tea. canning salt
• 1 1/2 tea. pepper
• 1/4 tea. crushed red pepper flakes
• 4 Tbsp. bottled lemon juice

Preparation

Step 1

In a food processor, process the tomatillos, peppers,m onion, garlic, cilantro and parsley in batches until chopped.

Transfer to a large kettle; stir in the oil, vinegar, salt, pepper and pepper flakes. B ring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.

Add lemon juice to four hot pint jars, 1 Tbsp. each jar. Ladle hot mixture into jars, wipe rims and adjust lids. Process for 20 minutes in a boiling water canner.