Time: 50 min.
Complexity: easily
Servings: 4

Apples are a rather unexpected ingredient in salsa verde, a green salsa made with tomatillos and chili peppers. The fruit is baked alongside the vegetables and enhances the sweetness of the baked tomatillos. This sauce is made with jalapeños, but if you prefer a spicier flavor, add serrano chili. Serve the salsa as an appetizer with chips or as a side dish with meat.

Ingredients:

• 450 g tomatillos (about 12 pcs.), peeled and washed
• 2 Granny Smith apples, quartered
• 2 cloves garlic, unpeeled
• 2 jalapeño peppers, stems removed
• Half a white onion
• 2 tablespoons extra-virgin olive oil
• 0.5 cup chopped fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground cherries, apples, salsa sauce, jalapeno pepper, cilantro

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Place tomatillos, apples, garlic, jalapeños (if you prefer a spicier salsa, add a serrano pepper), and onions on a baking sheet; drizzle with olive oil, sprinkle with 2 teaspoons salt, and season with 1 teaspoon black pepper. Bake until tomatillos are tender and lightly browned, about 20 minutes. Peel the garlic. Let the baked vegetable mixture cool to room temperature.
Step 2
• Place everything in a blender, add the cilantro, and blend until smooth. Add 2–3 tablespoons of water if needed. Season with salt and pepper to taste.

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