Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Robb Walsh
Recipe by Cooking Light July 2002

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

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

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

Nutrition Facts

42 calories; calories from fat 11%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 1.6g; carbohydrates 9.5g; fiber 3.4g; iron 0.5mg; sodium 108mg; calcium 16mg.
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