The Recipe Trove

from “Small-Batch Preserving”

1/2 pound tomatillos (about 7 large tomatillos)

2 hot green chile peppers, seeded and chopped

2 cloves garlic, minced

1/2 cup chopped sweet red pepper

1/2 cup chopped onion

1/2 cup chopped carrot

1/4 cup apple juice

1/4 cup apple cider vinegar

3/4 teaspoon pickling salt

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 tablespoon granulated sugar

Remove husks from tomatillos and discard.  Wash tomatillos and coarsely chop in a food processor or by hand.  Transfer to a medium stainless steel or enamel saucepan.  Add chiles, garlic, red pepper, onion, carrot, apple juice, vinegar, salt, cumin and oregano.  Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes.

Stir in sugar, return to a boil and boil gently, uncovered, for 20 minutes or until the mixture is thickened.  Remove from heat.

Ladle salsa into hot jars to within 1/2-inch of rim.  Process 20 minutes in a boiling water bath canner.

Makes 2 cups.