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Relish Your Tomatillo (pareve)

1 pound tomatillos, husked, washed and chopped
1 pound Roma tomatoes, cored, seeded and chopped
1 large onion, chopped
1/2 cup olive oil
1/3 cup white vinegar
1 bunch cilantro leaves only, chopped
1/4 cup sugar
6 garlic cloves, minced
1 jalapeño chili, stemmed, seeded and diced
1 red bell pepper, cored, seeded and chopped
2 teaspoons sea salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Combine all ingredients in a pot. Cover and simmer about 1 hour. Set aside and cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week Serves 8. Makes 41/2 cups