Tomatillo Relish/Salsa

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 44
YIELD: 5 1/2 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
  • Quarter the tomatillos and set aside. Roughly chop the onions and bell peppers and set aside.
  • In your food processor, finely puree the tomatillos, peppers, and onions together. I usually have to do this in two batches. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
  • Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour. I have drained this over night, before, and had no problems.
  • After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
  • Place the pot over high heat on your stove and bring to a boil.
  • Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
  • Remove to mason jars and refrigerate. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.
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