Tomatillo Conserves (courtesy of The DP Chutney Collective)

Now that the sweet-and-sour Tomatillo Conserves are not really being produced anymore over at The DP Chutney Collective we're sharing the secret with all of you!

Start with around 2 lbs. of fresh tomatillos. Remove the papery husks and rinse briefly; leave smaller tomatillos whole and cut larger ones in to halves or even quarters. Add to a large saucepan along with 2 sliced poblano peppers and 3 roughly chopped jalapeno peppers. Throw in 1 large onion, roughly chopped as well. Add to the pan 2 1/2 cups each sugar and apple cider vinegar. Season with 3 bay leaves, 1 heaping teaspoon of crushed black pepper, 1 T. whole allspice and 2 t. whole coriander seeds.

Bring everything to a boil, stirring often, and then reduce to a low simmer. Cook uncovered for 20-30 minutes or until the liquid has thickened to a heavy syrup consistency. 

Ladle into 4-6 8 oz. jars and seal and process jars safely using a hot water bath. The conserves may be stored without canning, tightly covered in the fridge, for up to 4 weeks.

Serve with pork chops, roasted chicken, black beans and rice, along side an aged cheddar or with cheese omelets.


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