Tomatillo-Apple Salsa
Submitted by heatherbeekhuizen
A sweet-tart canning salsa blending fresh tomatillos with Granny Smith apples, jalapenos, and cilantro. Simmered and water-bath processed for pantry-ready jars. Makes 5 half-pints of bright, fruity heat you’ll want to gift.
YIELD
1 servingsPREP
15 minCOOK
30 minREADY
45 minTomatillos and Granny Smith apples might sound like an odd couple, but trust the process. That tart green fruit meets crisp sour apple and the result is a salsa that’s bright, complex, and unlike anything you’ll find on a store shelf.
Jalapenos bring the heat, red sweet pepper adds a pop of color and sweetness, and apple cider vinegar pulls double duty as both a flavor booster and the acid that makes this safe for water-bath canning.
Five half-pints means you’ll have jars to stock your pantry and a few to give away. They make killer gifts for anyone who appreciates homemade salsa with a twist.
Pro Tips
- Husk and rinse the tomatillos well. That sticky residue under the husk can add bitterness if you skip this step
- Keep the Granny Smith apples finely chopped so they break down during the 15-minute simmer and meld into the salsa rather than sitting in chunky pieces
- Follow the canning headspace and processing time exactly. This recipe is designed for safe water-bath canning and shortcuts can lead to spoilage
- For a milder salsa, remove the seeds and ribs from the jalapenos. For more fire, leave some seeds in
Ingredients
Directions
Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar, and 1 teaspoon salt in a 4 to 6-quartt 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.
Makes 5 half- pints.
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