Ya know how you have just a few leftover pods sometimes?
Well, I had 3 habs that were gonna go bad soon, so decided to make something.
Ingredients:
K, now we put the habs, onions and garlic into a pan on medium-low with a pat of butter and let it cook down a bit stirring often.
This'll take some of the sharpness out of the garlic and habs, and let the natural sugars come out of the onions. :-)
Cook only until you see the onions start to get translucent..do not let the garlic brown or ya can toss it.
Now we can add the other stuff...I cut the limes in half and used my garlic press as they are a PITA otherwise.
Let it come back to a bubble, then reduce to a simmer for about 10-15minutes or until the tomatillas have broken down a bit.
Stir occasionly so it doesn't stick or burn. It will thicken rapidly...so watch over it.
Ah..there's we go...Just a dash of black pepper and salt more.
Let it get nice and syrupy..then took my trusty T-Fal Potato Masher and gave it a good thrashing. Better consistancy IMO..and less cleaning up than using a processor.
Boiled an old relish bottle (ironic, eh), and hot-packed it.
Off in the fridge it goes.
It's hot, sweet and tart. Just how I like 'em...
I woulda liked a bit of red bell pepper for color, but it'l be fine. Now I'll have to make hot dogs tomorrow. ;-D
Well, I had 3 habs that were gonna go bad soon, so decided to make something.
Ingredients:
- 3 habs chopped
- 1/2 an onion chopped
- 1 Large garlic clove (or two regular ones)
- 1 good size ripe Tomatillo chopped
- Juice and pulp of two ripe Key Limes
- 1/2 tsp sea salt
- 1 heaping tsp. brown sugar
- 1/4 C. Rice Vinegar
K, now we put the habs, onions and garlic into a pan on medium-low with a pat of butter and let it cook down a bit stirring often.
This'll take some of the sharpness out of the garlic and habs, and let the natural sugars come out of the onions. :-)
Cook only until you see the onions start to get translucent..do not let the garlic brown or ya can toss it.
Now we can add the other stuff...I cut the limes in half and used my garlic press as they are a PITA otherwise.
Let it come back to a bubble, then reduce to a simmer for about 10-15minutes or until the tomatillas have broken down a bit.
Stir occasionly so it doesn't stick or burn. It will thicken rapidly...so watch over it.
Ah..there's we go...Just a dash of black pepper and salt more.
Let it get nice and syrupy..then took my trusty T-Fal Potato Masher and gave it a good thrashing. Better consistancy IMO..and less cleaning up than using a processor.
Boiled an old relish bottle (ironic, eh), and hot-packed it.
Off in the fridge it goes.
It's hot, sweet and tart. Just how I like 'em...
I woulda liked a bit of red bell pepper for color, but it'l be fine. Now I'll have to make hot dogs tomorrow. ;-D
