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.