sauce
Tomatillo and Lime Jam
The brilliant and adventurous Mexican Chef Enrique Olvera first introduced me to the sweet spin of tomatillos, when he came to DC to cook for a special event at the Institute. He and his sous chef, prepared a quick tomatillo jam made with water, vinegar and sugar and served it with a variety of cheeses and crackers. Heavenly! Playing with his idea, being a fan of the combination of the tartness of the tomatillo with the tangy taste from citrus, after quite a few tries I found what has now become a staple in our home. A tomatillo and lime jam.
Prep 10m
Cook 35m
Yield 1 serving
Source: patijinich.com
Ingredients
- 1 pound tomatillos (husks removed, rinsed and roughly chopped)
- 1 1/2 cups sugar
- 1 cup water
- 4 tablespoons fresh squeezed lime juice
- Rind of a lime
- Pinch of salt
Instructions
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Place all of the ingredients in a saucepan set over medium-high heat. Let the mixture come to a simmer and stir occasionally, letting it cook until it has thickened and achieved a soft jam consistency.