tomatillos in the house

I spotted a pile of beautiful tomatillos at my local farmers market last week, and decided to give them a try. I remembered running across a recipe for tomatillo jam a while back and saved it, with the thought that someday I would make it. This is what happens with a lot of my recipes and best intentions. They get filed away, and when I’m at the store or farmers market, I see an ingredient that jogs my memory, I go home and spend a ridiculous amount of time searching for the filed away recipe. Not the greatest system. Luckily, I found this particular recipe with not a huge amount of effort. And so my first experience with tomatillos commenced. 

The tomatillo jam is sweet and savory and has a nice vinegary zing. It pairs nicely on crackers or baguette with spreadable goat or cream cheese. It’s a perfect summer appetizer that showcases tomatillos in the height of the season.

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My kitchen notes

This recipe makes about 16 ounces of jam. It keeps well in the refrigerator, or can be frozen.

Tomatillo Jam – adapted from Tasting Table 

½ cup, plus 1½ teaspoons, sugar, divided

1½ teaspoons powdered pectin

¾ pound tomatillos, rinsed and patted dry

2 medium green bell pepper, seeds and stems removed and chopped into small pieces

1 jalapeño, seeds and stem removed and sliced

½ cup cider vinegar

2 teaspoons toasted whole coriander

1 tablespoon fresh lime juice

Kosher salt, to taste

Directions

1. In a small bowl, combine 1½ teaspoons of the sugar with the pectin. Set aside.

2. Peel away the tomatillos’ skins and discard. Cut the tomatillos into halves and set aside.

3. In a blender, combine the tomatillos, green peppers, jalapeño, cider vinegar, coriander and the remaining ½ cup of sugar.

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4. Purée on high speed until smooth. Reserve ¼ cup of the purée and transfer the rest to a medium saucepan.

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5. Cook the purée over medium-high heat until it comes to a boil, whisking often, until a thick compote, about 12 minutes. Whisk in the pectin-sugar mixture and continue to boil until it reaches a consistency of a loose jam, about 5 minutes. Remove from heat and stir in the reserved ¼ cup of tomatillo purée, 1 tablespoon of lime juice and a dash of kosher salt.

6. Cover and chill until ready to use.

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