It’s the best of both worlds right now. We still have summer produce, but we’re also getting treats from fall. And that includes apples.
Really, really, really, beautiful apples.
Along with tomatillos.
When we got home from the farmers market the other day, Jedd put the tomatillos in one of his bowls and there they’ve sat next to the apples.
It’s been like a little subliminal message.
“Launie, make salsa. Launie, make salsa. Launie, make salsa.”
I really didn’t have much of a choice!
Honestly I wouldn’t have thought of pairing the two, except for the fact that they’ve – literally – been staring me in the face for three days.
I’m happy for that little bit of happenstance, because the salsa is fantastic. It’s sweet from the apples, citrusy from the tomatillos, and spicy from the jalapeno and chipotle.
Now that it’s fall, grab some apples and try it for yourself.
Apple Tomatillo Salsa
1 lb. tomatillos, skins removed and rinsed
2 green or Pink Lady apples, skinned and cored
1 medium red onion, roughly chopped
1 jalapeno, stemmed and halved
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup cilantro, rough stems removed
1 tablespoon lime juice
1 teaspoon chipotle powder
Preheat oven to 375 degrees.
Roughly chop the tomatillos and apples. Toss the tomatillos, apples, onion and jalapeno with olive oil in a rimmed sheet pan. Season with salt and pepper. Roast until the vegetables are softened and beginning to brown, about 20 minutes.
Remove the pan from the oven, and let cool for 10 minutes.
Spoon the vegetables into a food processor fitted with a metal blade. Add the cilantro, lime juice and chipotle powder.
Process to desired texture.
Serve on tacos, grilled meats or eggs.
(Photo by Launie Kettler)