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Granny Smith-Green Chile Salsa

Randy Mayor; Lydia DeGaris-Pursell
Yield 2 cups (serving size: 1/3 cup)
In New Mexico, apples are often paired with green chiles to create a tart and hot combination. This salsa perks up tacos or grilled pork.

Ingredients

  • 2 large tomatillos (about 4 ounces)
  • 1 cup chopped Granny Smith apple
  • 1/2 cup chopped onion
  • 1/2 cup chopped Roasted Anaheim Chiles
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Nutrition Information

  • calories 42
  • caloriesfromfat 11 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 1.6 g
  • carbohydrate 9.5 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 108 mg
  • calcium 16 mg

How to Make It

  1. Discard husks and stems of tomatillos. Cook tomatillos in boiling water 10 minutes or until tender. Drain.

  2. Place tomatillos in a blender; process until smooth. Combine tomatillo puree, apple, and remaining ingredients.