Tomatillo-apple salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Fresh tomatillos; hulled and chopped (4 2/3 c), | |
| OR | ||
| 4 | cans | Tomatillos (18oz cans); drained and chopped |
| 3 | mediums | Tart apples; peeled, cored and finely chopped (2c) |
| ½ | cup | Sweet red pepper; chopped |
| ½ | cup | Cider vinegar |
| 5 | Fresh/can jalapeno peppers; | |
| Seeded and finely chopped | ||
| (1/4 to 1/3 c) | ||
| ¼ | cup | Snipped fresh cilantro |
| ¼ | cup | Sugar |
Directions
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 ½-inch headspace. Adjust lids.
Process in boiling-water canner for 10 minutes. Makes 5 half-pints.