Pare, core and coarsely chop apples. In a large sauce pot bring apples and water to a boil; simmer covered, until tender (about 40 minutes). Add sugar and stir until dissolved. Bring to a boil and boil gently, uncovered, stirring often toward end of cooking, until thick (about 1 hour). Store in freezer. Makes about 10 cups.

A good ratio is 6 garlic cloves for each apple; the amount of jalapenos is up to you. (I'd throw in a little fresh ginger since it goes with all 3 ingredients.)

From: Art Pierce, pierces@cruzio.com
Posted By: Art Pierce, Via: Chile Head Mailing List
Post Date: Sat, 08 Jul 2000