Thanks, Peter, for the recipe!
Roasted Apple and Tomatillo Salsa
Makes 3 1/2 cups
1 pound tomatillos, husked and rinsed
3 green apples (such as Granny Smith), quartered, de-seeded (or feel free to use the pears in today’s share!)
1/2 white onion
1 jalapeño, stemmed (add a couple of cherry peppers for added heat if you’d like)
2 Tbsp olive oil
2 tsp salt
1 tsp freshly ground black pepper
3 whole garlic cloves
1/2 cup cilantro (leaves and stems) or to taste
Preheat oven to 375F.
Place tomatillos, apples, garlic, onion, and jalapeño in a baking sheet. Toss with olive oil, salt, and pepper and roast for 20 minutes or until tomatillos are softened and slightly charred.
Peel garlic. Purée all ingredients in a blender or food processor until smooth. Season to taste with salt and pepper.