Stephen Pyless Tomatillo Jalapeno Chutney Recipes

TOMATILLO-JALAPENO CHUTNEY

This zippy accompaniment is good with grilled meats, poultry or seafood. From a September 1986 issue of Bon Appetit in the "Cooking Class" section.

Provided by Leslie in Texas

Categories Peppers

Time 1h

Yield 2 cups

Number Of Ingredients 13

Tomatillo-Jalapeno Chutney image

Steps:

Bring all ingredients to boil in large saucepan, stirring frequently.
Reduce heat and boil gently until thick,stirring occasionally, 30 to 35 minutes.
Cool completely, then cover and refrigerate until ready to serve.
(Chutney can be prepared 5 days ahead.).

Nutrition Facts : Calories 295.3, Fat 3.5, SaturatedFat 0.5, Sodium 1201, Carbohydrate 67.2, Fiber 10.5, Sugar 46.6, Protein 7.5

Ingredients

1 lb tomatillo, husked, rinsed and quartered
2 small red bell peppers, cored, seeded and thinly sliced
1 small green bell pepper, cored, seeded and thinly sliced
8 green onions, thinly sliced
4 small jalapeno chilies, seeded and minced
2/3 cup red wine vinegar
1/2 cup fresh corn kernels
1/4 cup firmly packed light brown sugar
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin

TOMATILLO RELISH

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

Tomatillo Relish image

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.

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