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Roasted Tomatillo and Green Apple Salsa
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makes 4 cups

This salsa is like a classic salsa verde but with the surprise addition of sweet-tart Granny Smith apples. It has an applesauce-like consistency, which is ideal for entertaining because it can sit out for a while without separating. I love to serve it with tortilla chips, on all types of tacos or even over enchiladas.


    • 1 pound tomatillos (about 12), husked and rinsed
    • 2 Granny Smith apples, quartered and cored
    • 1/2 medium white onion
    • 2 jalapeños, stemmed
    • 2 cloves garlic, unpeeled
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons kosher salt, plus more for seasoning
    • 1 teaspoon freshly ground black pepper, plus more for seasoning
    • 1/2 cup chopped fresh cilantro
    • 2 to 3 tablespoons water (optional)


1. Preheat the oven to 400°F.

2. Place the tomatillos, apples, onion, jalapeños, and garlic on a rimmed baking sheet. Toss with the olive oil, salt and pepper.

3. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Remove from the oven and peel the garlic. Let the roasted vegetable mixture cool slightly.

4. Transfer the vegetables and peeled roasted garlic to a blender, add the cilantro and process until smooth. Add the water, 1 tablespoon at a time, to help blend, if necessary.

5. Season the salsa to taste with salt and pepper, transfer to a serving bowl, and serve.

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