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LOCATION: Recipes >> Preserving >> Salsa 06

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TOMATILLO-APPLE SALSA

24 fresh tomatillos, hulled and chopped (4 2/3 c),
or 4 18-oz cans tomatillos, drained and chopped
3 tart apples, peeled, cored and finely chopped (2 cups)
1/2 c sweet red pepper, chopped
1/2 c cidervinegar
5 fresh or canned jalapeno peppers, seeded and finely chopped (1/4 to 1/3 c)
1/4 c snipped fresh cilantro
1/4 c sugar

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.

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