Spicy Tomatillo Ketchup

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Reminiscent of handcrafted salsas of Mexico and inspired by the bounty of chiles available in local farm martkets, this is a fiery condiment, tempered with a sweet finish from local maple syrup.  It is a recipe that works well as a salsa, a dip or a spread.

Makes about 3 cups

A. 1 tablespoon extra virgin olive oil

2 cloves garlic, sliced

3 anaheim chiles, stemmed, seeded and sliced

4 serrano chiles, stemmed, seeded and sliced

4 jalapeno chiles, stemmed, seeded and sliced

¾ cup thin sliced red onions

B.

1 pound tomatillos, peeled and quartered, about 3 cups ½ cup cider vinegar

1 ½ cups maple syrup

1 cup fresh squeezed lime juice

1 ½ teaspoons sea salt

½ cup fresh cilantro

In a 2 quart covered saucepan, simmer step A on medium-low heat until onions are clear. Add step B and simmer until the tomatillos have merged and are reduced by one half.  Turn off and allow to cool to warm, then puree in a food processor or blender. Transfer and serve hot or cold.  

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