Tomatillo 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
• juice of 1 lime, about 2 tablespoons juice

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.