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 to 3 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.