Tomatillo and Apple Salsa



Serve this tangy salsa with grilled chicken or pork.



      1 pound        tomatillos, husks removed,

                       washed and quartered (about 14 medium)

      1              Granny Smith apple, peeled, cored, and quartered

      1              chile pepper, serrano, deveined and seeded

    1/2 cup          cilantro leaves

      2 Tablespoons  fresh lime juice (juice of about 1 whole lime)


Boil quartered tomatillos in water for 5 to 7 minutes, until tender. Drain and cool. Place all ingredients in blender or food processor and purée until smooth.  Place in tightly covered container and store in refrigerator for up to 1 week.  Serve with grilled chicken, pork, or fish. Makes about 2 cups of tomatillo salsa.