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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Granny Smith-Green Chile Salsa

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.

Cooking Light JULY 2002

  • Yield: 2 cups (serving size: 1/3 cup)

Ingredients

  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Preparation

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.

Nutritional Information

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
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Granny Smith-Green Chile Salsa recipe

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