October 13th, 2011
04:00 PM ET
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You didn't think we'd leave those piping hot homemade tortilla chips out in the cold with nowhere to go, did you?

Marcela Valladolid, Food Network host and author of "Mexican Made Easy," is back to take 'em for a refreshing dip.

Roasted Apple and Tomatillo Salsa
Makes 3 1/2 cups


  • 1 pound tomatillos, husked and rinsed
  • 3 green apples (such as Granny Smith), quartered
  • 3 whole garlic cloves
  • 1/2 white onion
  • jalapeño, stemmed
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Cooking Directions

  1. Preheat oven to 375 F.
  2. 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.
  3. Peel garlic. Purée all ingredients in a blender until smooth. Season to taste with salt and pepper.

Previously - How ya dippin'? and The holiest of guacamoles

soundoff (3 Responses)
  1. neepsandtats

    Made this salsa tonight. Good! Quite sweet, next batch will reduce apple, increase jalapeno and garlic. YUM!

    October 27, 2011 at 11:56 pm |
  2. Binky42

    Sounds AWESOME!!

    October 14, 2011 at 2:36 pm |
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