Tomatillo-Apple Salsa
- 24 Fresh tomatillos; hulled
- -and chopped (4 2/3 c),
- OR
- 4 cn Tomatillos (18oz cans);
- -drained and chopped
- 3 md Tart apples; peeled, cored
- -and finely chopped (2c)
- 1/2 c Sweet red pepper; chopped
- 1/2 c Cider vinegar
- 5 Fresh/can jalapeno peppers;
- Seeded and finely chopped
- (1/4 to 1/3 c)
- 1/4 c Snipped fresh cilantro
- 1/4 c Sugar
Combine tomatillos, apples, sweet pepper, vinegar,
jalapeno peppers, cilantro, sugar, and 1 ts salt in a
4 to 6-qt kettle. Bring to boil. Reduce heat and
simmer, uncovered, 15 minutes. Ladle into hot,
sterilized half-pint jars, leaving 1/2-inch headspace.
Adjust lids. Process in boiling-water canner for 10
minutes. Makes 5 half-pints.
jalapeno peppers, cilantro, sugar, and 1 ts salt in a
4 to 6-qt kettle. Bring to boil. Reduce heat and
simmer, uncovered, 15 minutes. Ladle into hot,
sterilized half-pint jars, leaving 1/2-inch headspace.
Adjust lids. Process in boiling-water canner for 10
minutes. Makes 5 half-pints.
