recipe 
yields
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)
Ingredients
steps
- 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 thelocalpalate.com).
Date Published: 03.19.18
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- Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina
