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How To make 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.

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