This recipe is my own modification of the one made famous by Linda McDaniel. Her recipe, for green tomato relish, is fantastic. But when the time came for me to make it, green tomatoes were not available. I did, however, have tomatillos. The flavor is decidedly different but I've come to love this sweet-n-tangy relish even more. I always keep a jar in the fridge but it never lasts too long. I have found it goes really well with ham (on English Muffins) or even just served with eggs (sunny-side up or poached) for an unusual but bright-tasting breakfast. This recipe makes about 5-1/2 Cups of relish and was configured to be served in 2-Tablespoon portions.