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Apple Salsa Verde

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The kitchen table was covered in bits of the garden harvest.  So, I began perusing some canning books for new ideas. This recipe for Apple Salsa Verde made use of everything while also helping me fill my pantry for winter.

My kitchen table often gets covered with bits that need using up. There were a few apples from the very loaded tree, some jalapeños, some sweet peppers, and a big bowl of purple tomatillos. I was planning a crisp with the apples and figured the peppers would be tossed into meals this week. The tomatillos were slated for soup.

But those canning books gave me much more creative ideas for preservation and future meals.

Slightly Hot & Tart

This is a delightful salsa. A hint of sweet with the perfect amount of heat and tart. The sweetness of the apple and bit of added sugar calm down the heat level without wiping it out completely.

If you’d like it hotter, there are a couple of options:

Leave the seeds in the jalapeños to make it hotter, remove them for a milder heat level. For medium heat, leave some and remove some.

Switch the jalapenos for a hotter pepper (Serrano or Habarnero for example).

Jars of apple salsa verde on a table surrounded by fresh apples and tomatillos.

How to Use Apple Salsa Verde

While, I do imagine it would be great with chips, it has so much more to offer. This apple salsa verde shines a braising liquid. Pour a half pint with some beef or pork roast in a slow cooker for about 8 hours. Then shred that meat for some amazing tacos. Bake chicken breasts in it and use for a taco salad.

Yield: 5 Half Pints

Apple Salsa Verde

Jars of Apple Salsa Verde on a table surrounded by fresh apples and tomatillos.

Preserve the flavors of fall in this lightly sweet and perfectly hot apple salsa Verde that is the perfect accompaniment to meats and savory meals.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 4 Cups Tomatillos, removed from husks, washed, and roughly chopped
  • 2 Cups Finely Chopped Apples
  • ½ Cup Chopped Sweet Pepper
  • ⅓ Cup Chopped Jalapeños
  • ½ Cup Apple Cider Vinegar
  • ¼ Cup Sugar
  • 1 teaspoon Salt

Instructions

  1. Have jars and boiling water canner ready.
  2. Combine all the ingredients in a medium saucepan. Mix well. Bring to a boil. Turn down heat and simmer for 15 minutes, stirring occasionally.
  3. Ladle salsa into prepared jars leaving 1/2 inch headspace. Secure lids and rings.
  4. Process in a boiling water canner for 10 minutes (adjusting for elevation). 

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Nutrition Information:

Yield:

80

Serving Size:

1 Tablespoon

Amount Per Serving: Calories: 7Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 27mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

We try our best but cannot guarantee that nutrition information is 100% accurate.

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Valerie

Wednesday 6th of September 2017

This stuff is wonderful! Just made a batch with all the produce from my own gardens. So easy, and so yummy! Thank you.

Kathie Lapcevic

Thursday 7th of September 2017

Oh yay! I'm so glad to know that you liked it. Congrats on that garden harvest and preservation.

leatrice gulbransen

Thursday 8th of September 2016

Hi ! This sounds so yummy ! Thanks for sharing it. I wonder, if you added some chopped onion, would the processing time still be 10 minutes ? Thanks !

Homespun Seasonal Living

Friday 9th of September 2016

It would probably change the acidity level and I can't say that it would be safe for water processing if you added onions. Maybe just add onions when you serve it?

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