Randy Mayor; Lydia DeGaris-Pursell
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.

How to Make It

Step 1

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

Step 2

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

Ratings & Reviews

California vs New Mexico

September 22, 2015
Robb, Robb, Robb...truly you are not from, nor have ever had the privilege by surrounding yourself with the beauty and tastes of New Mexico. Please explore the flavor of Hatch chili. You will then appreciate and become one of we lucky few on earth who knows what "food for the God's" is. 

elyserochowski's Review

November 25, 2013
I used fresh green jalapeños in place of the anaheim chiles. It was awesome!!!. Planning to make it again for the holidays.

rstarrlemaitre's Review

July 06, 2011
Really pleasant contrast between the tart, crunchy apple and the mild spice and tenderness of the roasted chiles. Great fresh lime flavor too. Paired this with pork tacos, which added a wonderful savory element and made the salsa even better (close to a "4")!