| 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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