Made in a molcajete, I think tomatillos are a bit difficult but definitely recommend the initial smashing of the garlic/salt/chile. I would just throw the tomatillos in a blender or food processor to break up. Then added cilantro, lime, more salt, and the rinsed fresh onion. So good!
Made a pint, so with all that is involved, I will be double or tripling it next time. 1st time, so will see if adjustments need to be made.
So adjustments necessary, later this month... I would dial back the brown sugar as it competes with the mustard/vinegar and overpowers the Bourbon. You lose the Bourbon except for a small tatesing note in front. Still very tasty despite the sweetness. May try upping the vinegar and lowering the water too.
