Barbecue For Real

Last evening, I decided to put to use some tomatillos that I had, left over from other recipes. I've always liked tomatillos thinly sliced, as a sandwich or burger topping; this time, I thought I'd take it a step further, and make an awesome relish.

Tomatillo Relish

-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

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!

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.

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.