Tomatillo Jam Salsa Recipe

Tomatillo Jam Salsa Recipe

This spread is a cross between hot pepper jelly and Mexican salsa, with more of a salsa consistency. It's a delicious topping for Kashi* Gourmet Snack Crackers Original 7 Grain spread with fresh goat cheese or cream cheese. Or, spread it on a slice of turkey and roll it up into a quick, portable snack. It’s also perfect on sandwiches, especially one with roast turkey, Monterey jack cheese and avocado. You can turn this into a salsa if you reduce the cane syrup by half, and serve it with whole-grain tortilla chips.

Makes 2 1/3 cups
Preparation Time: 30 minutes
Note: You can remove the seeds and pepper membrane before chopping if you prefer a milder flavour.

Nutrition

Nutrition Index for Tomatillo Jam Salsa Recipe

Ingredients

2 teaspoons expeller-pressed canola or sunflower oil
1 cup diced organic onion
1 fresh organic jalapeno pepper, minced (see Note)
1 clove organic garlic, minced
1 1/2 pounds organic tomatillos, husked, rinsed and quartered
1/2 cup water
2 tablespoons cane syrup
1/2 teaspoon salt
1 cup cilantro sprigs, thick stems removed
Freshly ground black pepper to taste

Directions

1. In a frying pan warm the oil over medium heat, add the onion and sauté, stirring often, until softened, 5 minutes. Add the jalapeno and garlic and stir until fragrant, 30 seconds. Add the tomatillos, stir to coat, then cover and steam until they are softened and have released some of their liquid, about 8 minutes. Check and stir often to make sure the vegetables don’t burn; reduce the heat if it the mixture starts to brown at all.
2. Add the water, cane syrup and salt and bring to a simmer. Maintain a steady simmer and cook until the tomatillos have broken down and the liquid is thickened, 5 minutes. If there are still some big segments of tomatillo, cover and cook on low for a few more minutes to soften further.
3. Place the cilantro in a food processor and pulse until chopped. Add the tomatillo mixture and pulse until mostly smooth. Season to taste with salt and pepper. Refrigerate, covered, for at least 2 hours before serving. The jam will hold for up to 2 weeks in the refrigerator

Made it? Tell us your thoughts.

Rating: 0.0
  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)
You must be to leave a comment. Not already a member? Register here.

Latest Comments Showing 0 - 0 of 0