Tex-Mex recipes

Tomatillo-Apple Salsa

Course : Tex-Mex
Serves: 2 1/2 quarts

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Ingredients:

24 medium Fresh tomatillos -- hulled and chopped (4 2/3 c), OR 72 Ounces Tomatillos - drained and chopped

3 medium Tart apples -- peeled, cored and finely chopped (2c)

1/2 cup Sweet red pepper -- chopped

1/2 cup Cider vinegar

5 medium Fresh/can jalapeno peppers Seeded and finely chopped

1/4 cup Snipped fresh cilantro

1/4 cup Sugar

Preparation / Directions:

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.

Tomatillo-Apple Salsa

Ingredients:

Preparation / Directions:

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