Ingredients
1 pound tomatillos, husks removed, quartered1 pound plum tomatoes, quartered2 medium green peppers, seeded and quartered1 medium sweet red pepper, seeded and quartered4 jalapeno peppers, seeded1 large onion, quartered1 whole garlic bulb, separated into cloves1/4 cup fresh cilantro leaves1/4 cup packed fresh parsley sprigs1/2 cup olive oil1/2 cup cider vinegar1 can (2-1/4 ounces) sliced ripe olives, drained4 teaspoons canning salt1-1/2 teaspoons pepper1/4 teaspoon crushed red pepper flakes4 tablespoons bottled lemon juice
Preparation
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.
