Tomatillo Sauce
- Course: Condiment
Summary:
Tomatillos have a pH of less than 4.0, which makes them safe to can via a water bath. Bottled lemon juice is preferred here, due to its higher acidity.
This sauce pairs well with room-temperature brie; just pour it on top of the cheese and serve with chips.
MAKE AHEAD: The sealed jars of sauce may be stored in a cool, dark place for up to 1 year. Refrigerate after opening.
Makes 2 1/2 pints
Ingredients:
- 2 1/2 pounds tomatillos, husked and washed
- 2 medium mild chili peppers, preferably poblano
- 1 small jalapeño pepper (optional)
- 3 medium white onions, chopped (2 cups)
- 3 medium cloves garlic, chopped (2 1/2 to 3 teaspoons)
- 1/2 cup bottled lemon juice
- 2 teaspoons salt
Directions:
Position an oven rack about 6 inches from the broiler element; preheat the broiler.
Fill a large bowl with cold water and ice cubes.
Bring a medium pot of water to a boil over high heat. Add the tomatillos and blanch them for 1 to 2 minutes; no longer, or they will become pale and mushy. Transfer them to the ice-water bath. When they have cooled, place them in a food processor and pulse to coarsely chop.
Place the poblano chili peppers on the baking sheet, plus the jalapeño pepper, if using; broil for about 5 minutes, turning as they blister. Transfer the peppers to a plate; when they are cool enough to handle, discard the skins, seeds and membranes, then coarsely chop the remaining flesh. You should have 1/2 to 3/4 cup.
Combine the chopped tomatillos, chopped peppers, onion, garlic, lemon juice and salt in a medium pot over medium heat; cook, stirring occasionally, for 20 minutes to form a fairly smooth sauce.
Have ready 2 scalded pint jars and their bands. (To scald, simply dip the jars in boiling water. You don't need to sterilize the jars, as you will be processing them for over 10 minutes.) Heat the new lids in a small pan of hot water to soften the rubberized flanges.
Ladle the sauce into the pint jars, leaving 1/2 to 3/4 inch of head space; wipe the rims and set on the lids. Screw on the bands fairly tight. Place the jars in a pot (preferably one that is fitted with a rack). Add enough water to cover the jars by 3 inches. Bring the water to a boil over high heat. Process the jars in the boiling-water bath for 15 minutes. Turn off the heat and allow the jars to rest in the water for a few minutes, then transfer the jars to the countertop.
The lid of a properly sealed jar should be slightly concave; if the lid springs up when you press your finger in the center, the lid is unsealed.
Allow them to cool, undisturbed, for 6 to 8 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
Recipe Source:
Adapted from "Well-Preserved," by Eugenia Bone (Clarkson Potter, 2009).
E-mail the Food Section with recipe questions.
(Andrew Brucker and Megan Schlow, Clarkson Potter)
