Green Chile-Apple Salsa

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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2 large tomatillos (about 4 oz.)
1 cup chopped Granny Smith apples
1/2 cup chopped onion
1/2 cup chopped roasted Anaheim chiles
3 Tbsp. chopped fresh cilantro
3 Tbsp. fresh lime juice
1/4 tsp. salt
1/4 tsp. white pepper

Discard husks and stems of tomatillos. Cook tomatillos in boiling water 10 minutes or until tender. Drain and place the tomatillos in a blender and process until smooth. Combine the tomatillo puree, the apple and the remaining ingredients.

Yields 2 cups.

Recipe from “Cooking Light Magazine”.