Tomatillo and Roasted Green Chile Ketchup
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
- 1⁄2 cup minced onion
- 1⁄2 cup granulated sugar
- 1 tsp. freshly grated ginger
- 1 tsp. salt
- 1 (4-oz.) can roasted green chiles
- 1 clove garlic, chopped
- 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.
- 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.