Remove husks from tomatillos and rinse off any sticky residue. Place in a shallow pan with chiles, garlic and onion and broil a few inches under heat for about 7–8 minutes, turning once, until tomatillos are cooked and slightly charred.

Remove pan from broiler, remove skins from garlic. Pour all ingredients except apple halves into a bowl and cover to continue to stew for a minute. Cut apples into a small dice and set aside. For a smooth salsa, add tomatillo mixture to a food processor and process until almost smooth. Add cilantro, salt and reserved apples and pulse lightly to blend. For a coarser salsa, scoop tomatillo mixture out of any liquid that has formed and chop all ingredients including cilantro and salt until desired consistency is reached, then stir liquid back in.

Meal

Queso fresco is a type of fresh cheese you can buy or make at home (see our easy recipe at EdibleGrandeTraverse.com) that holds up under heat without melting down. Cut cheese into thick slices. In a skillet, heat up salsa verde until simmering. Slide in cheese slices to fit pan, in 1 layer. Cook for several minutes, to bring to a simmer and heat the cheese through. Serve with warmed tortillas and refried beans.