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Tomatillo-Apple Salsa

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Submitted by heatherbeekhuizen

YIELD

1 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

24 24
EACH EACH TOMATILLOS
fresh, hulled, chopped; or 72 ounces canned tomatillos drained and chopped
3 3
MEDIUM MEDIUM GRANNY SMITH APPLES
peeled, cored, finely chopped
½ 118
CUP ML SWEET RED BELL PEPPERS
chopped
½ 118
5 5
EACH EACH JALAPEÑO PEPPER
fresh or canned, seeded, finely chopped *
¼ 59
CUP ML CILANTRO
fresh, cnipped
¼ 59
CUP ML SUGAR

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1445g (51.0 oz)
Amount per Serving
Calories 682 12% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 51g 51%
Dietary Fiber 22g 88%
Sugars g
Protein 19g
Vitamin A 70% Vitamin C 344%
Calcium 9% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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