Tomatillo-Apple Salsa Recipe - Cooking Index
Tomatillo-Apple Salsa Recipe - Cooking Index
| 24 | Fresh tomatillos - hulled | |
| Chopped - (4 2/3 c) *or* | ||
| 4 | Tomatillos - (18oz cans), drained and chopped | |
| 3 | Tart apples; peeled - cored (medium) | |
| Finely chopped - (2c) | ||
| 1/2 cup | 73g / 2.6oz | Sweet red pepper - chopped |
| 1/2 cup | 118ml | Cider vinegar |
| 5 | Fresh/can jalapeno peppers | |
| Seeded and finely chopped | ||
| (1/4 to 1/3 c) | ||
| 1/4 cup | 4g / 0.1oz | Snipped fresh cilantro |
| 1/4 cup | 49g / 1.7oz | Sugar |
Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar, and 1 tsp 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.
Source:
JRB
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