Roasted Tomatillo and Apple Salsa
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 159
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 545
- Total: 50 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 20 min
Ingredients
1 pound tomatillos (about 12), husked and rinsed
2 Granny Smith apples, quartered
2 cloves garlic, unpeeled
2 jalapeno peppers, stemmed
1/2 white onion
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
Directions
- 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.
Cook’s Note
If you like more spice, add a serrano chile to this salsa."