Apple Pasado Salsa
|Dried new mexico green chilies||6 , stemmed (Chile Pasade)|
|Fresh apple cider||2 Cup (32 tbs)|
|Granny smith apples||6 , peeled, cored, and sliced to make about 3 cups|
|Pine nuts||1⁄4 Cup (4 tbs), toasted (Pinions)|
|Pure maple syrup||1 Tablespoon|
Heat the cider in a saucepan, add the ground green chiles, and over high heat, reduce the liquid by half.
Lower the heat to medium-high, add the apples, and cook until tender, about 10 minutes.
Transfer to a food processor or blender, add the pine nuts and maple syrup, and pulse together; the mixture should be a little chunky.