Directions

1. 1

   Sterilize the canning jars, lids, and bands by boiling for 10 minutes just before filling.

2. 2

   Heat the broiler. Spread the tomatillos on a baking sheet and broil for about 10 minutes, turning halfway through, until blistered and lightly blackened in spots.

3. 3

   Transfer the warm tomatillos to a food processor, add the lemon juice and raisins, and pulse until fairly smooth.

4. 4

   Scrape the purée into a wide, heavy-bottomed saucepan and stir in the sugar. Bring to a boil over medium-high heat, stirring to dissolve the sugar.

5. 5

   Lower the heat and simmer for about 10 minutes, until the jam starts to thicken.

6. 6

   Stir in the Mexican Mole and Hot Red New Mexican Chile Powder and cook for another 10 minutes, until glossy and jammy.

7. 7

   Ladle into the sterilized jars and seal. Spoon over grilled chicken or pork, spread on a ham or turkey sandwich, or tuck into a quesadilla. Makes about 5 half-pint jars.