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.

Appetizers and Dips Canning and Preserving