Tomatillo Relish/Salsa

• 10 tomatillos
• 1 medium red bell pepper
• 1 medium green bell pepper
• 2 medium vidalia onions
• 12 tablespoon kosher salt
• 1 12 tablespoons yellow mustard seeds
• 1 12 tablespoons celery seeds
• 2 12 cups granulated sugar
• 1 cup apple cider vinegar

1. Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
2. Quarter the tomatillos and set aside.
3. Roughly chop the onions and bell peppers and set aside.
4. In your food processor, finely puree the tomatillos, peppers, and onions together.
5. I usually have to do this in two batches.
6. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
7. Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour.
8. I have drained this over night, before, and had no problems.
9. After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
10. Place the pot over high heat on your stove and bring to a boil.
11. Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
12. Remove to mason jars and refrigerate.
13. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.

red bell pepper, green bell pepper, vidalia onions, kosher salt, celery seeds, sugar, apple cider vinegar

Taken from www.food.com/recipe/tomatillo-relish-salsa-505232 (may not work)