Tomatillo-apple Salsamexican, sauces 24 fresh tomatillos; hulled and chopped (4 2/3 1 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 (1/4 to 1/3 c) 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. Makes 5 half-pints. |
