Tomatillos are made for jamming, because they naturally contain a lot of pectin. Tart, tomato-like tomatillos are grown in husks, which stick to the skin. Soak the tomatillos in lukewarm water and peel away the husks for easy removal.
And instead of blanching and shocking the tomatillos to remove their fibrous skin, simply use a vegetable peeler to peel it away. By doing so, you use less equipment and don't risk losing any tomatillo flavor.
Note: You can skip the yogurt altogether and serve the jam on its own over toast.
To learn more, read "Hot and Husky."
Tomatillo Jam and Yogurt Dip
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
For the Tomatillo Jam:
½ cup, plus 1½ teaspoons, sugar, divided
1½ teaspoons powdered pectin
¾ pound tomatillos—husked, rinsed and patted dry
2 medium green bell pepper, seeds and stems removed
1 jalapeño, seeds and stem removed
½ cup cider vinegar
2 teaspoons toasted and lightly crushed whole coriander
¾ teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice
Kosher salt, to taste
For the Yogurt Dip:
3 cups whole-fat Greek yogurt
2 teaspoons olive oil, divided
2 tablespoons toasted and lightly crushed whole coriander, divided
¾ teaspoon kosher salt
1½ cups tomatillo jam
½ cup salted and roasted pistachios, crushed
¾ cup thinly peeled and diced tomatillos (3 to 4 tomatillos)
¾ cup roughly chopped cilantro leaves
Flaky sea salt, to taste
2 teaspoons finely grated lime zest
Assorted crackers, for serving
1. Make the tomatillo jam: In a small bowl, combine 1½ teaspoons of the sugar with the pectin. Set aside.
2. Using a vegetable peeler, peel away the tomatillos' skins and discard. Cut the tomatillos into halves and set aside.
3. In a blender, combine the tomatillos, peppers, cider vinegar, coriander and the remaining sugar. Purée on high speed until smooth. Reserve ¼ cup of the purée and transfer the rest to a medium saucepan.
4. Cook the purée over medium-high heat until it comes to a boil, whisking often, until a thick compote, about 12 minutes. Whisk in 2 teaspoons of the pectin-sugar mixture and continue to boil until it reaches a consistency of a loose jam, 5 minutes. Stir in the reserved tomatillo purée, chile flakes and lime juice. Makes 1½ cups jam. Make ahead: The jam can be up to 5 days ahead. Cover and chill until ready to use.
5. Make the yogurt dip: In a medium mixing bowl, combine the yogurt, 1 teaspoon of the olive oil, 1 tablespoon of the coriander and the kosher salt. Pour into a shallow serving bowl and spoon in about ¾ cup of the tomatillo jam, swirling to create streaks. Drizzle with the remaining teaspoon of olive oil and sprinkle with the pistachio and tomatillo pieces. Garnish with cilantro, the remaining tablespoon of coriander and flaky salt. Top with the lime zest and serve with crackers.