The DIY Pantry (43 page)

1. Toss all ingredients together in a large bowl. Let sit for 20–30 minutes to allow flavors to mingle.
   
2. Store in the refrigerator for up to 3 days.
   

Tomatillos are cute little vegetables that look like a green tomato covered in a papery husk. Don’t miss this chance to get to know them!

1. Place the whole tomatillos and garlic cloves in a stockpot and cover with water. Bring to a boil over medium-high heat; then reduce the heat to medium and simmer uncovered until the tomatillos are soft and no longer bright green, about 10 minutes.
   
2. Place the tomatillos, garlic, and about
   ¹
   ⁄
   ₂
   cup of the cooking liquid in a blender. Purée; then add the jalapeños, poblanos, cilantro, onion, and salt, and purée again until smooth.
   
3. Heat the oil or lard in the same stockpot over medium-high heat. Once it is hot but not smoking, pour in the salsa and bring to a simmer. Let it simmer uncovered over medium heat until it thickens and deepens in color, 5–7 minutes. Remove from the heat, stir in the lime juice, and add more salt, if needed. Cool completely.
   
4. To store, place in an airtight container and place in the refrigerator for up to 1 week.
   

This chutney rivals any you would find in any store and goes especially well with pork, duck, chicken, and salmon. If you have access to lots of cherries during cherry season, it works well to make a large batch and freeze in smaller portions to use whenever you want a reminder of summer in the middle of the dark, dreary winter.

1. Place all ingredients into a large pot. Bring to a simmer over medium-high heat; then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering for another 15–20 minutes. Chill before serving.
   
2. To store, place in an airtight container and set in the refrigerator for up to 5 days or in the freezer for up to 3 months.