Roasted Tomatillo Relish

It's easy to roast up a tasty pan of veggies for this southwestern-inspired hot dog relish. MORE+ LESS-

By Cheri Liefeld

July 1, 2012

1/2

lb tomatillos, husks removed, rinsed

small red onion, cut into 1/4-inch slices

jalapeño chile, halved, seeded

Canola oil

cloves garlic, finely chopped

1/4

cup coarsely chopped fresh cilantro

tablespoon fresh lime juice

teaspoon cider vinegar

teaspoon olive oil

teaspoon packed brown sugar

1/2

teaspoon salt

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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.