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Tomatillo Apple Salsa

From McMinnville Locally Grown

<p>Goes great with Mexican dishes.</p>
Source: Better Homes and Gardens (Entered by Ann Brown)
Serves: 4 to 5 half-pints

24 each tomatillos (fresh - about 2 lbs)
2 cups apples (tart, peeled and finely chopped)
1/2 cup pepper (sweet, red, chopped)
1/2 cup cider vinegar
1/4 cup jalapeno peppers (seeded and finely chopped)
1/4 cup sugar
1/4 cup cilantro (fresh, chopped)

Step by Step Instructions
  1. Remove husks from the tomatillos. Wash well in cold water. Cut in half and remove cores. Chop 4 cups.
  2. Combine the chopped tomatillos, apples, sweet pepper, vinegar, jalapenos, sugar, cilantro and salt. Bring to boiling; reduce heat. Simmer uncovered for 15 minutes.
  3. Store in refrigerator or can for later use.