What in the world is a tomatillo? That’s the question I found myself trying to answer this week. Although I’d seen them a few times in the grocery store, I was never interested enough to try one. Then, I found myself saddled with three pounds of them! Roommate has been out of town for nearly three weeks now, so I have double the produce to use up.
At the beginning of the summer, I spent a lot of time looking up canning recipes that I’d like to try this year. One of the recipes I came across was for Curried Green Tomato Sauce from Ann Gardon’s book “Preserving for All Seasons.” After a bit of research, I discovered that tomatillos have a flavor quite similar to that of unripe tomatoes with a decidedly citrus-y twist. It seemed like it wouldn’t be too much of a stretch to substitute tomatillos for the green tomatoes. With a few minor tweaks, I was quite pleased with the outcome.
1/4 Cup butter (or olive oil for a dairy free/vegan option)
2 Onions, diced
3 lbs Tomatillos, washed and cubed (do not peel or remove seeds)
4 Tbsp Curry powder
1 Tbsp Cumin
1 Cup Water
1/2 Cup Brown sugar
1/2 Cup Golden raisins
3-4 Tbsp Lemon juice
1 tsp Salt (or to taste)
Melt the butter over medium heat and saute the onions until soft. Stir in the curry powder and cook 3 minutes more. Add the remaining ingredients and simmer for 30 minutes, stirring occasionally.
This recipe makes 4 pints (8 servings). It can be canned or frozen for later use.
To can this, ladle the sauce into pint canning jars leaving 1/2 inch head space. Seal and process in a boiling water bath for 30 minutes or in a pressure canner for 10 minutes.
Serve over rice as a vegetarian meal or as a side with grilled chicken or fish.