Mexican•gourmet
Tomatillo and Lime Jam
The brilliant and adventurous Mexican Chef Enrique Olvera first introduced me to the sweet spin of tomatillos, when he came to DC to cook for a special event at the Institute. He and his sous chef, prepared a quick tomatillo jam made with water, vinegar and sugar and served it with a variety of cheeses and crackers. Heavenly! Playing with his idea, being a fan of the combination of the tartness of the tomatillo with the tangy taste from citrus, after quite a few tries I found what has now become a staple in our home. A tomatillo and lime jam.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
1
- 1 lb tomatillos (husks removed, rinsed and roughly chopped)
- 1+1/2 cup sugar
- 1 cup water
- 4 tbsp fresh squeezed lime juice
- Rind of a lime
- a pinch salt
Instructions
- 1
Place all of the ingredients in a saucepan set over medium-high heat. Let the mixture come to a simmer and stir occasionally, letting it cook until it has thickened and achieved a soft jam consistency.