Ingredients
1 cup soaked mesquite wood chips2 medium onions12 garlic cloves, peeled3 teaspoons barbecue seasoning, divided2 pounds tomatillos, husked (about 12)2 pounds plum tomatoes (about 8)6 jalapeno peppers1-1/2 cups cider vinegar1-1/4 cups packed brown sugar1-1/2 teaspoons salt1/2 teaspoon pepper1/3 cup minced fresh cilantro
Preparation
Add wood chips to grill according to manufacturer’s directions.
Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally.
Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally.
When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro.
Carefully ladle hot mixture into 4 hot 1-pint 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 15 minutes. Remove jars and cool.
