Tomatillo-apple Salsa

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Tomatillo-apple Salsa

mexican, sauces, apples

24 fresh tomatillos; hulled and chopped (4 2/3
1 or
4 can tomatillos (18oz cans); drained and chopped
3 medium tart apples; peeled, cored and finely
1/2 cup sweet red pepper; chopped
1/2 cup cider vinegar
5 fresh/can jalapeno peppers
1 seeded and finely chopped
1 (1/4 to 1/3 c)
1/4 cup snipped fresh cilantro
1/4 cup 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.