 | | Tomatillo Salsa |
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24 Fresh tomatillos -- hulled and chopped -- (4-2/3 c), OR
4 cans Tomatillos -- (18oz cans), drained -- and chopped
3 medium Tart apples -- peeled, cored and -- finely chopped (2c)
1/2 cup Sweet red pepper -- chopped
1/2 cup Cider vinegar
5 Fresh/can jalapeno peppers
Seeded and finely chopped (1/4 to 1/3 c)
1/4 cup Snipped fresh cilantro
1/4 cup Sugar |
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| Instructions |
| 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.
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