Tomatillo chili paste

Ingredients for 4 servings:

• 1 kg tomatillos
• 2 chili peppers, e.g. Golden Habanero pepper
• 2 tbsp olive oil
• 2 large onions, red
• 2 cloves garlic
• ½ lemon(s)
• 125 ml red wine (Merlot)
• 2 tsp salt
• 1 tsp pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Chop the onions and garlic. Quarter the tomatillos. Squeeze the lemon. Heat olive oil in a pan. Add the onions and roast them. Add the garlic and roast them (depending on the temperature, no longer than 2 minutes, otherwise the garlic will become bitter). Add the tomatillos and lemon juice and simmer on low heat for about 20 minutes, stirring frequently. Finely chop with a hand blender. Add the red wine and season with salt and pepper. Simmer for another 5 minutes (or longer depending on the desired consistency). Pour into jars while still hot and seal. Tip: It’s best to handle the chilies with gloves. Tomatillos are a subspecies of the Physalis family. Advantages over tomatoes: Firm flesh, thin-walled skin, and tiny seeds – no straining necessary.