Tomatillos, tomatillos, tomatillos. They are EVERYWHERE and still coming on strong. I wanted something new, besides my ubiquitous salsa verde. Add in some Bulgarian carrot chiles, and this smokin' sauce is what came out.
Ya know those spicy pickled cherry peppers numbers, the ones stuffed with sharp provolone and prosciutto that are an integral part of every good antipasto platter and olive bar... Yup I made them and man they were delicious!
Pears are simmered with brown sugar, cardamom and flaky sea salt into a caramel-like jam. It's fall comfort in jar, perfect for a warm piece of toast or stirred into oatmeal. Naturally thickened, no pectin added.