Tomatillo jam is bright and sweet, and it is a wonderful alternative to barbeque sauce. It is particular good on fried eggs, avocado toast, and grilled flank steak or chicken.
2 pounds tomatillos
1 chile de arbol
1/2 cup granulated sugar
1/2 teaspoon red wine vinegar
fine sea salt
Chop tomatillos into a ½-inch dice and toss them with chile, sugar, and ½ teaspoon salt in a wide, shallow pot (this shape will facilitate fast evaporation). Let the mixture stand at room temperature for 10 minutes, so that the sugar and salt can pull out some water in the fruit (this saves you from needing to add liquid, which would dilute the flavor).
Bring the mixture to a boil over high heat, stirring gently. Boil, stirring often, for about 20 minutes, or until reduced. It should be thick enough to coat the back of a wooden spoon. Stir in the vinegar. Taste and adjust seasoning. Cool to room temperature before serving.
If you’d like to save this jam for future use, ladle the hot jam into a clean, hot 1-pint jar; wipe the rim, seal, and process in a boiling water bath for 10 minutes.
Makes approximately 1 pint