1/2 lb. of tomatillos

2 hot green chili pepper

2 cloves of garlic

½ cup chopped sweet green pepper

½ cup chopped onions

½ cup chopped carrot (use purple carrot to turn your salsa purple!)

¼ cup of juice (apple, orange…)

¼ cup cider vinegar

¾ tsp Pickling salt

½ tsp each: cumin and oregano

1 tbsp sugar

Remove husks of tomatillos and discard. Wash tomatillos and coarsely chop in food processor or by hand. Transfer to a medium stainless steel or enamel saucepan; add chilies, garlic, pepper, onion, carrot juice, vinegar, salt, cumin, oregano. Bring to a boil over high heat, reduce heat, cover and boil gently for 20 min. or until mixture is thickened. Eat and enjoy or can the salsa by ladling into 250 ml jars to within ½ inch of rim. Process 20 min.