Servings: 16 Prep: 10 mins Cook: 1 hr Total: 1 hr 10 mins
This sauce concept came about while I was planning a Thanksgiving Meal in Mexico. I wanted some parallels to a traditional Thanksgiving Meal but I also wanted to use local ingredients.
Somehow, laughably and embarrassingly, I made the mental leap through a flaming hoop of “senior moment” and landed on a cringe inducing pile of ”cranberries and tomatillos are distant cousins”. I don’t know why or how this all occurred, and obviously they’re not, but in that brief fleeting moment, that teensy brain-fart inspired this Mexican Holiday condiment.
I’m glad it did!
While I hazard to share the truth behind this story, I’m completely in love with the sauce. Totally worth it.
Ultimately, the actual end result was delicious and complemented my turkey quite well. I was looking for a sweet, tart sauce… to take the place of the sweet and tart cranberry sauce. This this is not the same color, from the same region, or even the same species… it was a perfect condiment for a Mexican inspired Thanksgiving table.
Sweet Tomatillo MarmaladePrint Rate
- 1 lb tomatillos leafy wrapper removed, washed and diced
- 1 cup 'Swerve' or other sugar replacement divided
- 2 small green bell pepper seeded and diced
- 1 small onion diced
- 1 small jalapeño seeds removed and finely diced
- 4 cloves garlic minced
- 1 tsp ground coriander seed
- 2 each fresh limes
- salt and pepper to taste
- In a medium sauce pan, add the tomatillos, sweetener, bell peppers, onions, chopped jalapeños, garlic and ground coriander seed.
- Grate a small amount of lime zest from the outside of one of the limes. You’re looking for roughly 1 tsp (5 mL) of lime zest. Be very careful not to get any of the white pith, as it’s very acrid in taste and will permeate the entire sauce. Add the zest into the pot.
- Juice the limes. Add the juice to the pot.
- Add a bit of salt and pepper, to season.
- Stir the ingredients, then place on the stove over low-heat. Cover with a lid. Bring to a simmer for about 30 minutes, stirring occasionally. After 30 minutes, remove the lid, stir and allow the marmalade to simmer without the top. The water will evaporate, eventually creating a nice thick condiment.
- Pour the sauce into a bowl and chill it in the fridge. Serve with turkey!
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