Tex-Mex Relish
This Tex-Mex Relish is something that we came up with to add a little flavor to our burgers. If you have a garden this is a great option to use some fresh veggies. It works great on a burger (with pepperjack cheese), over a steak, a good bratwurst, or even grilled chicken. Also, you can make a big batch and water-bath can if to use later.
Ingredients
6 cups Tomatillos.
2 cups white onions.
2 cups celery.
6 Green peppers.
2 Red peppers
2 jalapenos (seeded or unseeded)
1/4 Cup salt.
1 cup vinegar (we used white).
1/2 Cup mustard seed.
1 1/2 cup sugar.
*You can also, half the ingredients for smaller portions.
Instructions
Wash all vegetables thoroughly.
Remove the skins from the tomatillos.
Finely chop all of the vegetables in a food processor. If you don’t have a food processor, you can easily finely chop them with a knife. The finer the chop, the better.
Our food processor is smaller, so we diced each of them individually and added to a large bowl.
Next add the salt, vinegar, mustard seed and sugar and mix with a spoon.
Next, we added the relish to about 5 or so canning jars and sealed. It kept about 1 week in the fridge.
We use the traditional canning/waterbath method and canned the extra. Or you can give it away. This Tex-Mex Relish will be great for grilling days during the summer.
Pint Canning jars are what we used to can the relish. It makes it easy to give them as a gift or take them to a summer BBQ along with some guacamole.
Tex-Mex Relish
Ingredients
- 6 cups Tomatillos dice and skins removed.
- 2 cups white or yellow onions diced
- 2 cups celery diced
- 6 Green Peppers diced
- 2 Red Peppers diced
- 2 jalapenos seeded or unseeded and diced.
- ¼ cup Salt
- 1 cup White Vinegar
- ½ cup Mustard Seed
- 1½ cups Sugar
Instructions
- Wash all vegetables thoroughly and remove tomatillo skins.
- Finely chop all of the vegetables in a food processor. If you don’t have a food processor, you can easily finely chop them with a knife. The finer the chop, the better.
- Our food processor was smaller, so we processed in small batches and then added everything in a large bowl.
- Next, slowly add the salt, vinegar, mustard seed and sugar and mix with a spoon until well combined.
- Place in an air-tight container and store in the fridge for about a week.
- Allow to sit in the fridge overnight to let everything mix together well.
Waterbath Canning
- This recipe made about 5 pints jars that we canned for later. Processed for 15 minutes.
Notes
