I used fresh green jalapeños in place of the anaheim chiles. It was awesome!!!. Planning to make it again for the holidays.
Granny Smith-Green Chile Salsa
Randy Mayor; Lydia DeGaris-Pursell
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.
Yield: 2 cups (serving size: 1/3 cup)
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Amount per serving
- Calories: 42
- Calories from fat: 11%
- Fat: 0.5g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.3g
- Protein: 1.6g
- Carbohydrate: 9.5g
- Fiber: 3.4g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 108mg
- Calcium: 16mg
- 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
- Discard husks and stems of tomatillos. Cook tomatillos in boiling water 10 minutes or until tender. Drain.
- Place tomatillos in a blender; process until smooth. Combine tomatillo puree, apple, and remaining ingredients.
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