Green Chile and Tomatillo Chutney |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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The sweet/hot flavor of this Chutney compliments fish, chicken, and vegies. The idea came from the Santa Fe Cooking School. It makes a wonderful light dressing for salads as well. Ingredients:
10 fresh tomatillos, peeled and quartered |
1 cup chopped onion |
1/2 cup poblano pepper, roasted,peeled,seeded,and chopped |
1 cup sugar |
1 cup apple cider vinegar |
2 teaspoons salt |
1/2 teaspoon cumin |
1 1/2-2 teaspoons red chili powder |
Directions:
1. Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
2. Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
3. Place over high heat and bring to boil.
4. Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
5. Cool and serve.
6. If desired it may be preserved in pint jars.
7. To preserve, place sealed, pint jars in a large pot.
8. Cover with water approximately 1 inch above jars.
9. Bring water to a boil.
10. Maintain boiling water for 20 minutes.
11. Remover jars from water and cool, making sure lids form a vacuum.
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