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Tomatillo Jam and Yogurt Dip

Katy Peetz
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

3/4 cup

Cilantro, leaves

8 tsp

Coriander, toasted and lightly crushed whole

2

Green bell pepper, medium

1

Jalapeno

2 tsp

Lime, zest

3/4 cup

Tomatillos

3/4 lb

Tomatillos-husked

1 tbsp

Lime juice, fresh

1 1/2 cups

Tomatillo jam

1

Kosher salt

3/4 tsp

Kosher salt

1 1/2 tsp

Pectin, powdered

3/4 tsp

Red pepper flakes

1

Sea salt, Flaky

1/2 cup

Cider vinegar

2 tsp

Olive oil

1/2 cup

Pistachios, salted and roasted

1

Crackers, Assorted

3 cups

Greek yogurt, whole-fat

½ cup, plus 1½ teaspoons, sugar, divided