Chutney recipes

Tomatillo-Apple Salsa

Course : Chutney
Serves: 1

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Ingredients:

24 medium fresh tomatillos -- hulled chopped -- (4 2/3 c) *or*

4 cans tomatillos -- (18oz cans), drained and chopped

3 medium tart apples; peeled -- cored finely chopped -- (2c)

1/2 cup sweet red pepper -- chopped

1/2 cup cider vinegar

5 medium jalapeno peppers seeded and finely chopped (1/4 to 1/3 c)

1/4 cup snipped fresh cilantro

1/4 cup sugar

Preparation / Directions:

Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar, and 1 tsp 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.

Tomatillo-Apple Salsa

Ingredients:

Preparation / Directions:

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