Categories: Sauces, Apples, Mexican 
      Yield: 1 servings 
  
     24    Fresh tomatillos; hulled 
           -and chopped (4 2/3 c), 
           OR 
      4 cn Tomatillos (18oz cans); 
           -drained and chopped 
      3 md Tart apples; peeled, cored 
           -and finely chopped (2c) 
    1/2 c  Sweet red pepper; chopped 
    1/2 c  Cider vinegar 
      5    Fresh/can 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.