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.
Source: http://www.dianaskitchen.com