| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Sauces, Apples, Mexican | 1 | Servings |
INGREDIENTS
| 24 | Fresh tomatillos; hulled and chopped (4 2/3 c), | |
| OR | ||
| 4 | cn | Tomatillos (18oz cans); drained and chopped |
| 3 | md | Tart apples; peeled, cored and finely chopped (2c) |
| 1/2 | c | Sweet red pepper; chopped |
| 1/2 | c | Cider vinegar |
| 5 | Fresh/can jalapeno peppers; | |
| Seeded and finely chopped | ||
| (1/4 to 1/3 c) | ||
| 1/4 | c | Snipped fresh cilantro |
| 1/4 | c | Sugar |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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