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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Jams And Preserves Canning Condiments Etc Vegetables American Southwestern United States Fall Stove Top Seasonal Onions Peppers Equipment Technique Water Bath 4 Hours Or Less

Green Chile And Tomatillo Chutney

The sweet/hot flavor of this chutney compliments fish, chicken, and vegies. The idea came from the santa fe cooking school. It makes a wonderful light dressing for salads as well.

Steps

Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
Place over high heat and bring to boil.
Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
Cool and serve.
If desired it may be preserved in pint jars.
To preserve , place sealed , pint jars in a large pot.
Cover with water approximately 1 inch above jars.
Bring water to a boil.
Maintain boiling water for 20 minutes.
Remover jars from water and cool , making sure lids form a vacuum.

Ingredients

tomatillos, onion, poblano pepper, sugar, apple cider vinegar, salt, cumin, red chili powder