Stolen Tomatillo Ketchup

I adapted/stole this recipe from Brooklyn Farmhouse. It was originally a san marzano tomato ketchup, but I succumbed to Californication and switched the base to tomatillo. Taking what I new about chile verde, I forged ahead.

I was truly inspired to make something new/and old in a sense.

This turned out to be more like a ketchup + sweet n' sour sauce rather than a straight up ketchup, but I suppose that is to be expected. I have also amped up the spices on this one to deliver a powerful punch.

My secret is to always use mulling spices. They usually contian allspice, cloves, dried orange, anise, and orange... perfect! They are also cheaper to buy than the individual spices. If you are lucky enough to have a grocery store that sells spices in bulk, by all means, be exact with you spice measurements. If you have to buy them in those batshit stupid contianers that cost 6 bucks each, buy some mulling spices! They may be on sale this time of year...

TOMATILLO KETCHUP Adapted from Brooklyn Farmhouse (makes 1 cup)

SUMMARY: This is simple. Roast peppers on an open flame will roasting tomatillos in the oven. Combine all ingredients and simmer. Blend. Strain. Yeah!

WARE: Either a tea steeper or some cheese cloth

TOTAL TIME: 2 hours, Active time 1 hours

INGREDIENTS

- 1/2 yellow pepper

- 1 anahein chile

- 1 serrano chile

- 10 oz tomatillos

- 1/2 red onion, chopped

- 1/2 garflic clove, sliced

- 1 cinnamon stick

- 1/4 t celery seed

- 1/4 t allspice of mulling spices

- 2.5 T brown sugar

- 3 T rice vinegar

1. Over your open stove flame (on high) scorch the skins of your peppers until the blackened. Place in a paper bag, crumble down the top and place in the fridge to cool, 10 minutes. Once cooled, rub off the peels. Slice in to 1 inch strips.

2. Turn your oven on broil and place the tomatillos (juskless) 6 inches from the flame. Roast until lighlty golden, about 5-7 minutes (although this varies widely so keep an eye on it!). Flip. Roast. Once roasted, remove and cool. Slice into quarters.

3. In a 2 quart pan combine all the ingredients. Make sure to tie you spices up with a cheese cloth or put in a tea steeper as I have shown below. Bring the contents to boil and simmer for 45 mintues to an hour.

4. Remove the spices and the cinnamon stick. Blend the veggies and liquid until smooth. Press through a strainer to remove the skin and seeds.

For lunch we cooked up some french fries.

For dinner I combined them with a chicken thigh burger (flavored with celery and mustard seeds) and yucca fries because I'm a cheesy asshole. I felt it very thematic and appropriate. Ole!