Tomatillo and Roasted Green Chile Ketchup

Name: Tomatillo and Roasted Green Chile Ketchup
Total time: PT0D0H0M
Yield: makes 3 cups
Ingredients: 2 lb. tomatillos, chopped; 1 cup distilled white vinegar; 1 ⁄ 2 cup minced onion; 1 ⁄ 2 cup granulated sugar; 1 tsp. freshly grated ginger; 1 tsp. salt; 1 (4-oz.) can roasted green chiles; 1 clove garlic, chopped

Serves
makes 3 cups

KHUSHBU SHAH

Spicy, tangy, and smooth, tomatillo ketchup can do double-duty: It's great as a dipping sauce for roasted potato wedges, but can also serve as a simmer sauce for chicken thighs and cubed pork. This recipe was developed by Marisa McClellan for her story Beyond Tomatoes: Four Great Fruit Ketchups.

Ingredients

2 lb. tomatillos, chopped
1 cup distilled white vinegar
¹⁄₂ cup minced onion
¹⁄₂ cup granulated sugar
1 tsp. freshly grated ginger
1 tsp. salt
1 (4-oz.) can roasted green chiles
1 clove garlic, chopped

ADVERTISEMENTAD

Instructions

Step 1

Combine all the ingredients in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 20 minutes, stirring often, until the tomatillos have broken down.

Step 2

Remove the saucepan from the heat; strain any excess liquid. Transfer the contents into a blender; purée. Taste and adjust seasoning, if necessary.

Step 3

To store, pour ketchup into a heatproof container, cool and refrigerate. For longer storage, funnel hot ketchup into clean, warm mason jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. Ketchup will keep for 3–4 weeks in the refrigerator. Processed in mason jars, unopened jars will keep up to a year on the pantry shelf.

Combine all the ingredients in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 20 minutes, stirring often, until the tomatillos have broken down.
Remove the saucepan from the heat; strain any excess liquid. Transfer the contents into a blender; purée. Taste and adjust seasoning, if necessary.
To store, pour ketchup into a heatproof container, cool and refrigerate. For longer storage, funnel hot ketchup into clean, warm mason jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. Ketchup will keep for 3–4 weeks in the refrigerator. Processed in mason jars, unopened jars will keep up to a year on the pantry shelf.