Wednesday, July 6, 2011

Granny Smith-Green Chile Salsa

My New Mexican recipes from the past couple of nights are starting to come together now.  Use some of the Roasted Anaheim Chiles for this salsa; pairing the chiles with green apple is a great combination of tart and hot flavors.

  • 2 tomatillos (about 4 ounces)
  • 1 cup chopped Granny Smith apple
  • 1/2 cup chopped onion
  • 1/2 cup Roasted Anaheim Chiles
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh-squeezed lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
1. Discard the husks and stems from the tomatillos, and cook in boiling water for 10 minutes, until tender.  Drain.

2. Place the tomatillos in a blender and process until smooth.  Combine the pureed tomatillos in a bowl with all of the remaining ingredients.

I found this salsa to be particularly great with Match pork tacos in soft flour tortillas. 

Nutrition Info:
6 servings (1/3 cup), Calories 42 

Tasting Notes:
I loved the combination here, of crunchy, tart Granny Smith and tender, mildly hot green chiles.  The fresh lime juice was just perfect.  This was almost good enough simply to eat by the spoonful, but once paired with savory Match meat and flour tortillas, the salsa was even better.  


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