Tex-Mex Relish

We put this little relish recipe together so that it gave us more options for grilled burgers. It also a great way to clean up any garden vegetables that you might need to get rid of. It's almost comparable to a chimichurri sauce. It works great with most anything that you cook on the grill in the summer.

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Prep Time 30

Chill Time 1

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

The recipe amounts listed will make about 5 pints jars that you can waterbath can for later. There is no need to can them if you are needing just a smaller amount. Without canning this relish will last in the fridge for about a week. Waterbath canned it will last 1 year. Canning extra allows you to gift it to others or talk to a summer BBQ for everyone to enjoy.