Every once in a while I stumble upon a new fresh recipe that looks too good not to share. Today, this Epicurious recipe arrived in my inbox by Marcela Vallasolid.
If you are not acquainted with the Tomatillo (tom-ah-TEE-oh), it’s a relative of the tomato and a member of the nightshade family. They taste like a tart tomato, but slightly lemony with a hint of herbs. They are located right next to the tomatoes at my grocery store.
If you prefer mild salsa, then just omit the jalapeno from the list below. And if you’re like me, after reading the recipe you’ll be thinking about trying red apples as well as green apples to find the ideal sweet/sour combination that will be perfect to your palate. Enjoy!
Makes 3 1/2 cups
- 1 pound tomatillos, husked and rinsed
- 3 green apples, such as Granny Smith, quartered
- 1/2 medium onion
- 3 garlic cloves, unpeeled
- 1 jalapeño chile, stemmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepperPREPARATION
- Preheat the oven to 375°F.
- 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.
- Peel the garlic, then transfer all of the ingredients to a blender and puree until smooth. Season with salt and pepper.
- Chop the remaining apple into 1/4-inch cubes and stir into the salsa before serving.