Name: Roasted Apple and Tomatillo Salsa
Yield: Makes 3 1/2 cups
Ingredients: 1 pound tomatillos, husked and rinsed; 3 green apples, such as Granny Smith, quartered; 1/2 medium white onion; 3 garlic cloves, unpeeled; 1 jalapeño chile, stemmed; 2 tablespoons olive oil; Salt and freshly ground black pepper

Roasted Apple and Tomatillo SalsaTK

this is currently my favorite salsa! The unexpected addition of apples makes for a great texture and adds to the sweetness of roasted tomatillos. I also like to add some diced fresh apple right at the end, for freshness and crunch. Take a flour quesadilla, add some sliced avocados, and top with this salsa. Perfection.

Recipe information

Yield
Makes 3 1/2 cups

Ingredients

1 pound tomatillos, husked and rinsed

3 green apples, such as Granny Smith, quartered

1/2 medium white onion

3 garlic cloves, unpeeled

1 jalapeño chile, stemmed

2 tablespoons olive oil

Salt and freshly ground black pepper

Preparation

Step 1
1 Preheat the oven to 375°F.
Step 2
2 Put the tomatillos, 2 of the apples, the onion, garlic, and jalapeño chile on a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast until tomatillos are softened and slightly charred, about 20 minutes.
Step 3
3 Peel the garlic, then transfer all of the ingredients to a blender and puree until smooth. Season with salt and pepper.
Step 4
4 Chop the remaining apple into 1/4-inch cubes and stir into the salsa before serving.

Reprinted with permission from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid, © 2011 Clarkson Potter a division of Random House, Inc. MARCELA VALLADOLID is the host of Discovery Travel and Living's Relatos con Sabor (Stories with Flavor), which airs in every Latin American country and on Discovery Familia in the United States. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide time between Tijuana and San Diego.

TagsSalsa Condiment Mexican Latin American Apple Fruit Tomatillo Vegetable Jalapeño Chile Dairy Free Nut Free Vegan Vegetarian Gluten Free Quick Easy Weeknight Meals Roast Blender Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes