Best 3 Tomatillo Relish Recipes

In the realm of condiments, tomatillo relish stands out as a vibrant and versatile culinary creation. This zesty condiment boasts a unique flavor profile that blends the tangy brightness of tomatillos with a symphony of spices and herbs. Its versatility shines through as it complements a wide array of dishes, from tacos and burritos to grilled meats and fish. Whether you're a seasoned home cook or a novice in the kitchen, this tomatillo relish recipe guide offers a collection of delectable variations that cater to diverse tastes and preferences. Embark on a culinary adventure as you explore the nuances of each recipe, each promising a distinctive twist on this classic condiment. From the traditional Mexican salsa verde to the smoky chipotle tomatillo relish, these recipes unlock a world of flavors that will elevate your culinary creations to tantalizing new heights.

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TOMATILLO RELISH

Tomatillo Relish image

I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. -Deb LaBosco, Foley, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 4 pints.

Number Of Ingredients 16

Ingredients

1 pound tomatillos, husks removed, quartered
1 pound plum tomatoes, quartered
2 medium green peppers, seeded and quartered
1 medium sweet red pepper, seeded and quartered
4 jalapeno peppers, seeded
1 large onion, quartered
1 whole garlic bulb, separated into cloves
1/4 cup fresh cilantro leaves
1/4 cup packed fresh parsley sprigs
1/2 cup olive oil
1/2 cup cider vinegar
1 can (2-1/4 ounces) sliced ripe olives, drained
4 teaspoons canning salt
1-1/2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
4 tablespoons bottled lemon juice

Steps:

In a food processor, process tomatillos, tomatoes, peppers, onion, garlic, cilantro and parsley in batches until chopped. , Transfer to a large stockpot; stir in oil, vinegar, olives, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. , Add lemon juice to four hot pint jars, 1 tablespoon in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Serve with grilled meats or your favorite snack chips.

Nutrition Facts : Calories 24 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

CRISPY SKIN BLACK SEA BASS WITH AVOCADO, TOMATILLO AND FENNEL RELISH

Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish image

Provided by Bobby Flay

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 16

Ingredients

1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice
1/2 large ripe avocado, peeled, pitted and cut into small dice
1/2 serrano, seeded and cut into fine dice
1/4 small head fennel, cut into julienne
1/4 small red onion, thinly sliced against the grain
1 tablespoon canola oil
Juice of 1/2 fresh lime
Touch of red wine vinegar
Honey
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
Canola oil
1 black sea bass, cut into 4- to 6-ounce fillets, skin on, slits cut into skin
Kosher salt and freshly ground black pepper
1 tablespoon butter
Extra-virgin olive oil, for finishing

Steps:

For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.
For the crispy skin fish: Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.
Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.

ROASTED TOMATILLO RELISH

Roasted Tomatillo Relish image

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

Provided by By Cheri Liefeld

Categories Condiment

Time 50m

Yield 6

Number Of Ingredients 11

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:

Heat oven to 400°F. In 15x10-inch pan, place tomatillos, onion and jalapeño. Brush with canola oil.
Roast uncovered 25 to 30 minutes or until vegetables are lightly browned and softened.
In food processor or blender, place tomatillos, onion, jalapeño and remaining ingredients. Cover; process, using on-and-off pulses, until mixture is chunky.
Transfer relish to serving bowl or storage container. Serve at room temperature or chilled.

Nutrition Facts : ServingSize 1 Serving

Tips:

To select the best tomatillos, look for firm, round fruits with a bright green color. Avoid any tomatillos that are bruised or have soft spots.
When roasting the tomatillos, be sure to place them cut-side up on the baking sheet. This will help them to caramelize and develop a slightly smoky flavor.
If you don't have a food processor, you can chop the tomatillos and other vegetables by hand. However, a food processor will make the job much easier and faster.
Be sure to taste the relish before you serve it. You may want to adjust the seasonings to your liking.
Tomatillo relish can be stored in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Tomatillo relish is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding a tangy, slightly spicy flavor to tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a topping for grilled chicken, fish, or shrimp. No matter how you choose to use it, tomatillo relish is sure to add a burst of flavor to your meal.