Purple Tomatillo Relish

My tomatillo plant did well this year and I got dozens of tiny purple tomatillos. Salsa was a possibility but I decided on relish so I could add a more complex array of flavors. First I start with my beautiful tomatillos:

tomatillos on the plant

tomatillos when picked

the flesh inside

I had no idea they came in purple until I saw a seedling at a garden store! The tomatillos were ready to be picked at the same time as they cayennes, so I decided to make a recipe with them both : relish. All my herbs bolted this summer so I've been making use of the flowers whenever possible. Below are the cilantro seed balls that I added to the relish.

 

 

 

cilantro seed balls

tomatillos in bowl, the yellow are cherry tomatoes

 Purple Tomatillo Relish

Place the following ingredients in a blender/food processor:
~1 lb tomatillos
5 mini cayenne peppers (or one regular sized one)
Some tomatoes (I used a couple of cherry tomatoes and one regular sized one)
Grapefruit zest
3 tbsp beer
handful cilantro seed balls
1/2 large red onion, chopped

Add blended contents to sauce pan and add the following:
1 lb sugar
1/3 cup white balsamic vinegar
Apple cider vinegar

The amount of vinegar is up to you and I strongly suggest you try it along the way. Vinegar is a strong flavor and people have very different preferences about how and where it should be applied. Bring ingredients to hard boil, them reduce to a high simmer for about 20 minutes or until thicker, tasting each time you adjust the ingredients. Goes very well with fish, especially Tilapia and battered Halibut (such as the kind from trader joe's). Try it on hot dogs, sandwiches, meat, tofu, mushrooms, and more!

the tiny cayenne peppers I got this summer

The relish before it goes in the blender