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
1 pound tomatillos, peeled and quartered, about 3 cups Â½ 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.