Preheat broiler.

Toss the diced apples, onions and garlic in the olive oil.

Place the tomatillos, apples, onions and garlic in a baking pan with a rim and put into the oven on the top rack.

Broil for 10–15 minutes, turning the tomatillos once or twice. The tomatillos will burst open releasing their juices.

Remove from oven and pour into a blender or food processor.

Rinse the pan off and place the Anaheim and Jalapeño peppers on it and put it under the broiler until the peppers are charred, turning once or twice. If you have a gas range, you can also place the peppers on the grates over the flame and roast them this way, which is how I do it.

Rinse the peppers under cold water, core and seed them, removing most of the charred skin but not all of it. The blackened bits will add a smoky flavor to the salsa.

Add the peppers to the food processor or blender along with the cumin, oregano and cilantro.

Process until almost smooth but still with bits in it for texture.

Taste and season with salt and pepper as needed.

Pour into jars or a serving container with a cover and chill for a few hours to allow the flavors to meld together.