Roasted Tomatillo Relish

Roasted Tomatillo Relish

Blogger Cheri Liefeld of Adventures in the Kitchen roasts veggies for this southwestern-inspired hot dog relish.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6 to 8

servings

1/2
lb tomatillos, husks removed, rinsed
1
small red onion, cut into 1/4-inch slices
1
jalapeño chile, halved, seeded
Canola oil
2
cloves garlic, finely chopped
1/4
cup coarsely chopped fresh cilantro
1
tablespoon fresh lime juice
1
teaspoon cider vinegar
1
teaspoon olive oil
1
teaspoon packed brown sugar
1/2
teaspoon salt
  1. Heat oven to 400°F. In 15x10-inch pan, place tomatillos, onion and jalapeño. Brush with canola oil.
  2. Roast uncovered 25 to 30 minutes or until vegetables are lightly browned and softened.
  3. In food processor or blender, place tomatillos, onion, jalapeño and remaining ingredients. Cover; process, using on-and-off pulses, until mixture is chunky.
  4. Transfer relish to serving bowl or storage container. Serve at room temperature or chilled.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The vegetables can be grilled instead of roasted.
Try this tomatillo relish on other sausages in addition to hot dogs.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.