 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
I came up with this because I had some tomatillos left over. I figured, since Grilling Season is upon us, why not find a way to put the excitement back into grilled hot dogs! Ingredients:
1 large-sized tomatillo (about tennis-ball size), or two smaller ones |
1 jalapeno chili pepper, or 1 red cherry pepper |
1/2 a medium-sized onion |
1 clove garlic |
1 tsp lemon juice |
1 tsp brown sugar |
1/2 tsp olive oil (approximately) |
1/2 tsp celery seed |
1 tbs fresh cilantro (or parsley), chopped |
salt and freshly ground black pepper, to taste |
Directions:
1. Start by finely chopping the tomatillo, chili pepper, onion and garlic. A food processor will work, but please don't let the vegetables process into a paste...you want some little chunks in there!
2. Add the chopped vegetables to a container with a tight-fitting lid. A plastic food-storage container is perfect, as the relish will be stored in it! Add the remaining ingredients, and put the lid onto the container. Shake and swirl the container to thoroughly mix the ingredients. That's it, you're done.
3. Let the mixture rest in the refrigerator for at least one hour before using, to allow the flavors to blend. Immediately before serving, give the container another shake. Use to top hot dogs and burgers, or add it to a sandwich. Makes about 1 cup.
|
|