Tomatillo and Roasted Green Chile Ketchup

  • Serves

    makes 3 cups


Spicy, tangy, and smooth, tomatillo ketchup can do double-duty: It's great as a dipping sauce for roasted potato wedges, but can also serve as a simmer sauce for chicken thighs and cubed pork. This recipe was developed by Marisa McClellan for her story Beyond Tomatoes: Four Great Fruit Ketchups.


  • 2 lb. tomatillos, chopped
  • 1 cup distilled white vinegar
  • 12 cup minced onion
  • 12 cup granulated sugar
  • 1 tsp. freshly grated ginger
  • 1 tsp. salt
  • 1 (4-oz.) can roasted green chiles
  • 1 clove garlic, chopped


Step 1

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

Step 2

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

Step 3

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.

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