I was turned on to this recipe by my cousin, and I couldn't wait to make it. Being in Southern California, I have access to tomatillos year-round, and limes are currently in abundance - giant barrels sit in the produce section of my local grocery store; so I thought it would be a good time as any to try this unique jelly. For this recipe, all you need is one 12-oz. jar, 1-2 limes, 1 lb. tomatillos, sugar, and salt. Click HERE for Pati's Mexican Table's Tomatillo-Lime Jam recipe.
Peel and squeeze 1 lime, chop the tomatillos, mix all ingredients in a non-reactive pan, slowly simmer for approximately 45 minutes or until the consistency is slightly gelled, and - tada! It's that easy. Note: this is not a tested recipe safe for canning and storing, to my knowledge. I placed the jar in my fridge and plan to use quickly.
For this colorful and tasty little appetizer, get the dinner crackers of your choice, Havarti cheese, and julienned sun-dried tomatoes. Stack cheese, tomatoes, and jelly on the crackers and serve. xo, AB
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