This is a very rustic, adaptable recipe. Don’t let it burn or dry out, and it will be perfect. For extra chunky applesauce, leave apples unpeeled. Good hot or chilled.
- 3 large apples, peeled and chopped (Braeburn or Honeycrisp work best)
- ½ cup water
- Pinch of salt
- Small piece of lemon rind
- 1 can chopped Hatch green chile (or equivalent amount of fresh-roasted)
- Brown sugar or honey to taste (optional)
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Put apples, water, salt, and lemon rind in medium saucepan on medium-low; cover and let heat build for about 10 minutes until apples have begun to soften, stirring occasionally.
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Mash apples with potato masher and add green chile. Cover; remash in a few minutes.
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Add sugar or honey to taste, increase temperature a little, and let flavors continue to meld, 5–10 minutes, stirring frequently until you like the way it tastes. Remove lemon rind to serve.
This recipe originally appeared in "Lotta Latkes" by Jennifer Levin.