Spicy Bread and Butter Tomatillos

Photo by Jennifer Cole

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Makes 3 pints

  • 1 cup white vinegar
  • ½ cup spring water
  • 1 cup sugar
  • ¾ teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • ¾ teaspoon turmeric
  • ¾ teaspoon cornstarch (smaller tomatillos can be halved)
  1. In a saucepot over high heat, combine all ingredients except onions and tomatillos and bring to a boil. Add onions and tomatillos and cook for 8 to 10 minutes. Store in a jar in refrigerator and use within a month, or process in a water bath (find detailed canning instructions at
  • Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina

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