Autumn is apple harvesting season, so why not incorporate this delicious fruit into a Roasted Apple Salsa?
I was originally inspired by Chef Marcela Valladolid’s Roasted Tomatillo and Apple Salsa recipe to try using apples in a salsa. Chef Marcela’s recipe is very tasty with the combination of tomatillos, Granny Apples, jalapeños, and fresh cilantro.
For my version of Roasted Apple Salsa, I went with Golden Delicious Apples and Roasted Tomatillos, but also adding serranos, chiles de árbol, and Mexican Oregano. The combination of these ingredients mixed well with each other, highlighted by sweet and spicy flavors. These flavors were also amplified by adding a bit of white vinegar to the salsa.
I used the Roasted Apple Salsa as a topping for my grilled chicken, carne asada, and even on top of my quesadillas. If you’re throwing a party, the salsa also serves as a great appetizer.
I had previously tried using Granny and Gala Apples for this recipe, but the Golden Delicious Apples were much better. The Golden Delicious is much sweeter than the tart-flavored Granny Apples. Galas are usually a bit sweeter than the Golden Delicious, but I liked its bright color better for blending with the green tomatillos.
I had already been buying Golden Delicious Apples from Sleeping Frog Farms (Cascabel, Arizona) at the Rillito Farmers Market as a snack for school the last few weeks, so it was easy to find these apples for my Sunday Salsa.
Roasting the apples in the oven doesn’t increase the flavor much, but it is very beneficial for softening the fruits so they can easily be puréed in the blender. Also, use caution when covering the apples with olive oil. Go very light with the oil, as too much will over soften the apples, potentially turning them to mush.
INGREDIENTS
1 Golden Delicious Apple, quartered, seeded & stemmed
1 tsp Olive Oil
10 Tomatillos, roasted
3 Serranos, roasted & stemmed
2 Garlic Cloves, roasted
6 White Onion slices, roasted
3 Chiles de Árbol, seeded
1 tsp Mexican Oregano
1 tbsp White Vinegar
½ tsp Salt
¼ tsp Pepper
½ tbsp water
DIRECTIONS
Cut the apple into quarters, removing the seeds and stem. Lightly cover the apples with olive oil.
Remove the husks of the tomatillos. Wash the tomatillos under cold water and then dry with a towel to remove their stickiness.
Pre-heat the oven to 420 degrees. Place apple slices, tomatillos, onion, garlic, and serranos on a tray with parchment paper and roast for 10 minutes, (5 minutes on each side).
Once they are done roasting, transfer everything from the oven to the blender. Add the remaining ingredients into the blender and purée for three minutes until well combined. Pour the salsa into a bowl and serve either warm or cold.
Sunday Salsa 