Tomatillo & Jalapeño Pickle

About Queen of Malinalco Tomatillos

The Queen of Malinalco tomatillo is a truly exceptional heirloom variety that originates from the Mexican town of Malinalco, about 70 miles southwest of Mexico City. This rare and ancient variety was almost unknown in the rest of the world until recently and locally goes by "acorazado or acorazonado" meaning heart shaped.

What makes the Queen of Malinalco so special is its distinctive characteristics that set it apart from typical tomatillos. The fruits are peculiar, 3-inch long oblong pointed fruits that ripen from green to lemon yellow, and they're much sweeter than most tomatillos with a flavor somewhere between a tomatillo and the sweeter more tropical ground cherries. This sweetness makes them delicious for fresh eating, almost like giant ground cherries.

The plants are remarkably productive, growing into 2-3 foot bushy plants with abundant yields, and the fruit can reach a huge size when happy. While still excellent for traditional uses like salsas and cooking, their unique sweet, tropical flavor profile opens up new culinary possibilities beyond the typical tart applications of standard tomatillos.

A tangy, spiced pickle perfect for eggs, toast, tacos, and more

Ingredients

Main Ingredients

• 5 tomatillos, sliced

• 1 jalapeño, sliced

• 1 tbsp pickle spice (recipe below)

• Juice of ½ lemon

• Salt to taste

Pickle Spice Blend

• 1 tbsp black or yellow mustard seeds

• 1 tbsp cumin seeds

• ½ tsp methi (fenugreek) seeds

• ¼ tsp turmeric powder

Tempering

• 1 tbsp cooking oil

• ¼ tsp mustard seeds

• Few curry leaves

Instructions

1. Toast the spices: In a dry pan over very low heat, toast the pickle spice ingredients (mustard seeds, cumin seeds, methi seeds until fragrant. Be careful not to burn them.

2. Grind the spices: Using a spice grinder or mortar and pestle, powder the toasted spices into a fine blend along with the turmeric .

3. Prepare vegetables: Slice the tomatillos and jalapeño. In a bowl, mix them with salt, lemon juice, and ½-1 tbsp of the pickle spice powder (start with less and adjust to taste).

4. Make tempering: Heat oil in a small skillet. Add mustard seeds and curry leaves. Once the seeds begin to pop, turn off heat immediately.

5. Combine: Pour the hot, fragrant tempering oil over the marinating vegetables and mix well.

6. Rest: Let the pickle sit for 30 minutes before serving to allow flavors to develop.

Storage & Serving

Storage: Refrigerates well for up to 2 weeks

Serving suggestions:

• On scrambled eggs

• With cheese toast

• In tacos

• As a condiment with Indian meals

Prep Time: 15 minutes | Marinating Time: 30 minutes | Serves: 4-6