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Roasted Tomatillo Relish

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Roasted Tomatillo Relish
  • Prep 20 min
  • Total 50 min
  • Servings 6
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It's easy to roast up a tasty pan of veggies for this southwestern-inspired hot dog relish.
By Cheri Liefeld
Updated Jul 1, 2012

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The vegetables can be grilled instead of roasted.
  • tip 2
    Try this tomatillo relish on other sausages in addition to hot dogs.

Nutrition

Nutrition Facts are not available for this recipe
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