Tomatillo-Apple Salsa
Yield
1 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
tomatillos
fresh, hulled, chopped; or 72 ounces canned tomatillos drained and chopped |
|
| 3 | medium |
Granny Smith apples
peeled, cored, finely chopped |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup | apple cider vinegar |
|
| 5 | each |
jalapeño pepper
fresh or canned, seeded, finely chopped |
*
|
| ¼ | cup |
cilantro
fresh, cnipped |
|
| ¼ | cup | sugar |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Directions
Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar, and 1 teaspoon salt in a 4 to 6-quartt kettle.
Bring to boil.
Reduce heat and simmer, uncovered, 15 minutes.
Ladle into hot, sterilized half-pint jars, leaving ½-inch headspace.
Adjust lids.
Process in boiling-water canner for 10 minutes.
Makes 5 half- pints.
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