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.