Tomatillo-Apple Salsa

Ingredientai

24 fresh tomatillos (about 2 pounds)

2 cups peeled and finely chopped tart apples (3 medium)

½ cup chopped red sweet pepper

½ cup cider vinegar

⅓ cup seeded and finely chopped fresh jalapeño chile peppers

¼ cup sugar

¼ cup snipped fresh cilantro

1 teaspoon salt

Nurodymai

Remove the husks from the tomatillos. Wash the fruit well in cold water. Cut the tomatillos in half and remove cores. Chop tomatillos Measure 4 cups chopped tomatillos.

In a 4- to 6-quart heavy pot, combine the 4 cups chopped tomatillos, apples, sweet pepper, vinegar, chile peppers, sugar, cilantro, and salt. Bring to boiling: reduce heat. Simmer, uncovered, for 15 minutes.

Ladle hot salsa into hot, sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids.

Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire rack. Makes 4 half pints