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.