Visually, these remind me of the pickled green tomatoes that are nearly always on the table in New York’s kosher delis. But the sweet-and-sour vinaigrette, with the addition of green chiles, makes them very much a unique product of Chihuahua Mennonite kitchens. Chilacas are long, fresh green chiles, mild to medium hot, commonly found in northern and western Mexico. When dried, they are called pasillas, a name that is sometimes, confusingly, used to refer to the fresh chiles.
- 1 pound chilaca chiles (or substitute Anaheim or mild, fresh New Mexican green chiles)
- 1 onion, sliced
- 2 ½ cups apple vinegar
- 3 cups sugar
- 2 tablespoons pickling spices (or use a mixture of crushed bay leaves, whole allspice and whole black peppercorns)
- 2 pounds tomatillos, husks removed
Place all ingredients except the tomatillos in a stainless steel, enamel, or other non-reactive pot. Bring to a boil, lower heat, and cook until the chiles are almost tender.
Add the tomatillos and cook until tender but not mushy.
Ladle into sterilized jars and seal. If storing outside the refrigerator, follow manufacturer’s directions for proper sealing of canning jars. If storing in the refrigerator, the conserves will keep for several months. Makes about 2 quarts.
Published or Updated on: January 1, 2007