Tomatillo-Apple Salsa
24 fresh tomatillos, hulled and chopped, about 4 cups
3 medium tart apples, peeled, cored, and finely chopped, about 2 cups
1/2 cup chopped red sweet pepper
1/2 cup cider vinegar
4 to 6 fresh jalapeno peppers, seeded and finely chopped
1/4 cup snipped fresh cilantro
1/4 cup sugar
1 teaspoon salt
Remove the husks from the tomatillos. Wash the fruit well in cold water. Cut the
tomatillos in half and remove the cores. Chop tomatillos and measure about 4
cups.
Wear plastic or rubber gloves when chopping and seeding fresh jalapeno peppers.
(The gloves will protect your skin from oils in the peppers that can burn your
skin and eyes. If your skin should touch the peppers, wash the area well with
soap and water.)
Remove stems from the peppers and then cut the peppers in quarters. Use a paring
knife to scrape out the seeds. Chop finely. You should have 1/4 to 1/3 cup.
Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro,
sugar, and salt in a 4- to 6-quart kettle. Bring to boiling. Reduce heat and
simmer, uncovered, for 15 minutes.
To fill the jars, place a wide-mouth funnel in a clean, hot half-pint canning
jar. Ladle salsa into hot jars, leaving 1/2-inch of space at the top of the jar.
Remove the funnel and wipe the jar rim with a clean, damp cloth. Any traces of
food left on the rim prevents a perfect seal. Position a prepared lid and screw
band, tightening according to manufacturer’s instructions. Set each jar into
boiling water in a water-bath canner as it is filled; jars should not touch one
another. Cover the canner. Begin the processing time when water returns to
boiling. Process for 10 minutes in a water-bath canner. Remove from canner and
cool on racks.
Makes 4 to 5 half-pints.
Calories 12, Fat 0 g, Sodium 42 mg, Carbohydrate 3 g, Fiber 0 g.