Recipe by Bev in NY
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.
- 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 See How It's Made
- Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
- Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
- Place over high heat and bring to boil.
- Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
- Cool and serve.
- If desired it may be preserved in pint jars.
- To preserve, place sealed, pint jars in a large pot.
- Cover with water approximately 1 inch above jars.
- Bring water to a boil.
- Maintain boiling water for 20 minutes.
- Remover jars from water and cool, making sure lids form a vacuum.