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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 5 pints
24 fresh tomatillos, hulled and chopped, about 4 ⅔ cups, or 4 cans tomatillos (18oz cans), drained and chopped
3 medium tart apples, peeled, cored and finely chopped, about 2 cups
½ cup sweet red pepper, chopped
½ cup cider vinegar
5 fresh or canned jalapeño peppers, seeded and finely chopped, ¼ to ⅓ cup
¼ cup Snipped fresh cilantro
¼ cup Sugar
Combine tomatillos, apples, sweet pepper, vinegar, jalapeño peppers, cilantro, sugar, and 1 teaspoon salt in a 4 to 6-quart kettle. Bring to boil. Reduce heat and simmer, uncovered, 15 minutes. Ladle into hot, sterilized half-pint jars, leaving ½-inch headspace. Adjust lids. Process in boiling-water canner for 10 minutes.