This recipe came about after another quick trip to my local farm stand, Rays. I think I went in for some blueberries for sangria and ended up leaving with a bushel of tomallios.
Use this salacious sauce for a dip, marinade or mix with a bit of olive oil for a sweet and savory dressing over chopped root vegetables. Beef, pork, chicken and fish will all be enhanced by it's flavor too. It is as delicious as it is different.
12 tomatillos minced
1 med red onion
1 tbsp Bayou Blackening Balm
1/3 cup sugar
1/4 lime juice
In a stock pot simmer all ingredients until the liquids have reduced by half. Ladle into canning jars, size of your choice and seal.
To seal jars, place in a large pot with water fill 2" over their tops. Bring to a rolling boil. Reduce heat slightly and allow to boil for 10 minutes. Turn off heat and let sit for another 15 minutes. Remove from the pot. The jars are sealed when you hear them pop. As a test, when placing a finger on the lid, it should not move.
More inspiration from the South West:
Photo Credit: Julie Cecchini
You can follow this conversation by subscribing to the comment feed for this post.