Tomatillo Chutney

Ingredients

• 6 tomatillos (3/4 lb. ), husks removed
• 1 clove garlic, minced
• 1 Teaspoon minced jalapeno chile pepper
• 1/2 Cup chopped cilantro leaves
• 1/2 Cup diced red onion
• 1/4 Cup brown sugar
• 1/3 Cup white wine vinegar
• 1/4 Cup golden raisins
• 1/8 Teaspoon salt

Directions

• Rinse tomatillos under warm water to remove stickiness and pat dry. Finely dice tomatillos and place in a large saucepan.
• Add remaining ingredients and stir to combine. Cook, covered, over low heat for 30 minutes until ingredients are very tender.
• Store in an airtight container for up to 1 week. Bring to room temperature or heat before serving.
• Makes about 1 1/2 cups.