Smoky Tomatillo Relish

Okay its not summer yet. Its not even spring yet. It is a sunny, blue sky-ed, thirty five degree afternoon. I understand. It is just that my stomach isn't getting the message. Yes I have a problem. Here I am bundled up in jeans, sweater, and winter hat ( my hubby's) inside my house, and I am day dreaming about grilled steaks, grilled corn, grilled fish and chicken, and welll this relish. I made this last summer and it was excellent. So since I didn't want to freeze my butt off last night I tried it inside using a grill pan. The results were not quite as smoky but still delish!  Recipe was adapted from here, Rachael Ray magazine. 

What you need:

• 1 tsp minced garlic
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 cup light olive oil
• 1/2 tsp apple juice
• 1/2 tsp apple cider vinegar 
• 1/4 cup or a handful of cilantro
• 3 tomatillos (approx 10 oz)
• 1 jalapeño  I took the ribs and seeds out too keep it milder since I have a little guy
• 1/2 of an yellow delicious or similarly sweet apple, finely diced
• 1 small red onion
• juice of 1 whole lime (mine probably yielded 1 1/2 Tbs) 

How to make it: 

• Slice the red onion and tomatillos into thick large circles. Combine garlic, sugar, salt, olive oil, vinegar, juices, and finely chopped apple in a large bowl. Put the sliced onion and tomatilloes and stir them around so they are coated. Let the flavors combine in the fridge for 30 minutes. 

• Grill the red onion and tomatilloes outside or inside. See the picture.

• Put everything in a blender or food processor to dice everything but not puree it 30 seconds max. 

• Serve it with chips, on burger, or hot dog or all three on a whole wheat bun/bread for an additional healthy punch.

• Pretend that its warm outside and summer time. 

Even though its not summer

it can still taste like summer in your kitchen! 

From my Az kitchen to yours