1pint tomatillos, husked and rinsed (12-13 tomatillos)
3 cloves garlic, unpeeled
1 hot Portugal pepper (or other milder chile pepper)
1 small onion, quartered
½ jalepeno pepper, seeded
2 tbsp corn oil/olive oil
1 tsp salt
¼ tsp black pepper
½ tsp lemon juice
Preheat oven/ toaster oven to 350 degrees F. Toss tomatillos, garlic, peppers, and onion in olive oil, salt and pepper. Spread on a baking sheet and roast until juices start dripping from tomatillos and onions are turning brown. Let everything cool. Peel garlic and blend all ingredients to desired texture in a blender or food processor. Serve on tacos, as a dip for chips, or with burgers.
Tomatillo Sauce/ Jam prep time: 5 min cooking time: 20min
Husk and rinse tomatillos. Blend in a blender/food processor until smooth. Transfer to a pot. Bring to a boil over medium to high heat, stirring often. Add sugar, salt, and butter to taste. Tomatillos naturally contain a certain amount of pectin, so your sauce will thicken slightly when cooling. Simmer for 10min after adding butter, sugar, salt, and pectin. Pour into sterilized jars for canning, or allow to cool and refridgerate. Great with burgers and arugula on a bun, ground lamb, or in tacos with arugula and ground meat.