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Tomatillo and Green Chile Ketchup

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    Tomatillo and Green Chile Ketchup

    With all the Hatch chiles everyone has been buying I thought this might be of interest
    Happened across an old recipe I forgot about. It calls for canned green chiles but I am sure fresh roasted will be better. Next time I do hamburgers this is on the menu.

    Tomatillo & Roasted Green Chile Ketchup

    Yield: 3 cups

    Ingredients:
    2 lb tomatillos, chopped
    1 cup distilled white vinegar
    ½ cup onion, minced
    ½ cup granulated sugar
    1 tsp fresh ginger, grated
    1 tsp salt
    1-4oz can roasted green chiles
    1 clove garlic, chopped

    Preparation:
    Combine all the ingredients in a 6qt saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to med-high and cook for 20 minutes, stirring often, until the tomatillos have broken down.

    Remove the saucepan from the heat; strain any excess liquid. Transfer the contents into a blender; purée. Taste and adjust seasoning, if necessary.

    To store, pour ketchup into a heatproof container, cool and refrigerate. For longer storage, funnel hot ketchup into clean, warm mason jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. Ketchup will keep for 3–4 weeks in the refrigerator. Processed in mason jars, unopened jars will keep up to a year on the pantry shelf.

    http://www.saveur.com/article/recipes/tomatillo-and-roasted-green-chile-ketchup AUGUST 28, 2013

    #2
    Thanks. Kinda looks like my salsa verde recipe.

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