Tomatillo and Roasted Green Chile Ketchup

This tangy green ketchup can be served with grilled pork, steak or chicken.

2 lbs tomatillos, husks removed
1 cup white wine or apple cider vinegar
½ cup white or yellow onion, finely chopped
½ cup sugar
2 tsp. fresh ginger, peeled and finely chopped
1 tsp. sea salt
1-4 oz can roasted green chiles, drained
1 clove garlic, finely chopped

Wash and dry tomatillos. Roughly chop into ½" pieces. Place in a 4-quart Dutch oven or heavy saucepot. Add all remaining ingredients.

Place over medium-high heat and bring to a boil. Reduce heat to a simmer and cook 20 minutes, stirring often, until tomatillos break down and become very soft.

Strain mixture through a sieve. Discard excess liquid. Place tomatillo chile mixture into a food processor. Pulse to purée. Taste and adjust seasonings as necessary.

Store in a container and refrigerate up to 3 weeks or place in sterilized jars and process for canning.

Makes 2 cups.