The versatility of tomatillos as a base for salsas seems unlimited! Here they are paired with apples in a salsa that can accompany any number of dishes. The tomatillos can be cooked first, or not, depending on your preference. Galas and golden supremes are both good apple choices here. Pears add a luscious sweetness. You might even want to pair an apple and a pear. Canned chipotle chiles are available in the Mexican section of supermarkets. They keep for a long time in the fridge (stored in a container other than the can).

6 or 7 tomatillos, husked and rinsed
2 medium apples
1 T lime or lemon juice
1/2  fresh cilantro leaves, or other fresh herb
1 t ground cumin
1 garlic clove, chopped
1/4 c apple juice or apple cider
1/2 finely chopped fresh hot pepper, or 1 t minced, canned chipotle chile in adobo
1 T honey or agave, optional

1. If cooking tomatillos, place them in a saucepan and cover with water. Simmer until just soft, about 10 minutes. Drain and cool. Otherwise, coarsely chop and put in a food processor.

2. Meanwhile core apples and chop into 1/4″ dice. Put in a bowl and stir in lime juice. Set aside.

3. Purée tomatillos with remaining ingredients, EXCEPT apples. Transfer to a bowl and stir in apples.

4. You can also finely chop all the ingredients and mix together, thereby saving yourself the trouble of cleaning the food processor and having, I think, a more traditional salsa.