Recipe for Tomatillo-Apple Salsa


24 fresh tomatillos; hulled and chopped or
4 can tomatillos (18oz cans); drained and chopped
3 medium tart apples; peeled, cored and finely
1/2 cup sweet red pepper; chopped
1/2 cup cider vinegar
5 fresh/can jalapeno peppers
1 seeded and finely chopped
1/4 cup snipped fresh cilantro
1/4 cup 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.

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