Preheat the oven to 350 degrees F. Place the tomatillos, apples, garlic, jalapenos and onion on a baking sheet; toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Let the roasted vegetable mixture cool to room temperature.
Puree the roasted vegetable mixture and cilantro in a blender until smooth. Add 2 to 3 tablespoons water to loosen, if needed. Season with salt and pepper.
If you like more spice, add a serrano chile to this salsa."
Recipe courtesy of Marcela Valladolid for Food Network Magazine