Roasted Apple and Tomatillo Salsa

Ingredients

• 3  garlic clove unpeeled
• 3  apple green such as granny smith, quartered
• 1  jalapeno stemmed
• 2 tablespoons olive oil 
• 3 servings pepper black freshly ground
• 1 pound tomatillos husked rinsed
• 0.5 medium onion white

Equipment

• baking sheet
• oven

Directions

1. Preheat the oven to 375°F.
2. Put the tomatillos, 2 of the apples, the onion, garlic,and jalapeño chile on a rimmed baking sheet. Toss with theolive oil and season with salt and pepper. Roast untiltomatillos are softened and slightly charred, about20 minutes.
3. Peel the garlic, then transfer all of the ingredients to ablender and puree until smooth. Season with salt andpepper.
4. Chop the remaining apple into 1/4-inch cubes and stirinto the salsa before serving.
5. 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.