- 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
- 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 the olive oil and season with salt and pepper. Roast until tomatillos are softened and slightly charred, about 20 minutes.
- 3 Peel the garlic, then transfer all of the ingredients to a blender and puree until smooth. Season with salt and pepper.
- 4 Chop the remaining apple into 1/4-inch cubes and stir into the salsa before serving.