This green Mexican sweet and sour jam can add a pop of flavor to your next party. Very simple to make with only a few ingredients that are easily found. Tomatillos are small green, tomato-like vegetables that do not have a strong flavor and taste nothing like tomatoes. They are firm and not juicy with imbedded seeds throughout the inner meat. They have a thin paper-like husk on them that peels easily. Tomatillos can usually be found in the produce area of your grocery store. Any leftover tomatillos can be stored for several months; the technique can be found in the tips area of this article. Muy bueno!
- 1 pound tomatillos
- 1 cup sugar
- 1 tablespoon brown sugar
- 1 grated lime rind
- 2 fresh squeezed lime juice
- 1/2 teaspoon salt
- Boil water in a two qt. saucepan over medium high heat.
- Husk and stem the tomatillos. Wash and cut into large chunks.
- Add the tomatillos to boiling water.
- Cut the rind off of one lime. Use a grater or micro plane to de-rind.
- Squeeze juice of two limes into mixture.
- Add sugar and salt.
- Stir gently with a wooden spoon.
- Watch carefully and stir as needed, lower temperature for a light boil.
- Taste test and add any needed ingredients for flavor.
- Boil down the mix for 45 minutes or until a jam like consistency appears.
- Cool for 15 minutes.
- Serve in a decorative Mexican bowl with tortillas on the side for dipping.
- Make the Mexican jam ahead of time and refrigerate to marry the flavors and thicken.
- Refrigerate any leftover Mexican sweet and sour jam in a tight lid jar.
- Store excess whole tomatillos: clean, dry and slice. Place in freezer on a cookie sheet to partially freeze. Place in freezer bags and store in freezer for up to six months.