Roasted Apple and Tomatillo Salsa

Preparation 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. Reprinted with permission from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid, © 2011 Clarkson Potter a division of Random House, Inc. MARCELA VALLADOLID is the host of Discovery Travel and Living's Relatos con Sabor (Stories with Flavor), which airs in every Latin American country and on Discovery Familia in the United States. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide time between Tijuana and San Diego.

Preparation 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. Reprinted with permission from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid, © 2011 Clarkson Potter a division of Random House, Inc. MARCELA VALLADOLID is the host of Discovery Travel and Living's Relatos con Sabor (Stories with Flavor), which airs in every Latin American country and on Discovery Familia in the United States. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide time between Tijuana and San Diego.