Tomatillo Relish/Salsa

1. 1

   Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.

2. 2

   Quarter the tomatillos and set aside.

3. 3

   Roughly chop the onions and bell peppers and set aside.

4. 4

   In your food processor, finely puree the tomatillos, peppers, and onions together.

5. 5

   I usually have to do this in two batches.

6. 6

   On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.

7. 7

   Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour.

8. 8

   I have drained this over night, before, and had no problems.

9. 9

   After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.

10. 10

    Place the pot over high heat on your stove and bring to a boil.

11. 11

    Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.

12. 12

    Remove to mason jars and refrigerate.

13. 13

    Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.

* Per serving · 4 servings · Values may vary.

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