Prep 15 mins
Cook 0 mins
A nice change from a tomato-based salsa. Sounds refreshing! *Prep time does not include 30 minute refrigeration time.
- 236.59 ml red apple, unpeeled and diced
- 59.14 ml red onion, diced
- 59.14 ml anaheim chili (seeded and minced)
- 1 jalapeno pepper (seeded and minced) (optional)
- 29.58 ml fresh lime juice
- 4.92 ml fresh cilantro, chopped
- 1.23 ml black pepper
- 0.59 ml salt
- tortilla chips
- Combine apples, onion, chile pepper, (jalapeno pepper, if desired), lime juice, cilantro, black pepper and salt in a large bowl; mix well. Cover with plastic wrap and refrigerate at least 30 minutes or overnight. Serve with tortilla chips.
I made this because I pretty much had all the ingredients, however I made some changes. <br/>I added celery and I used parsley instead of cilantro as I didn't have cilantro and only used a<br/>jalapeño. I also added white onion. I was trying to use up the odds and ends in my vegetable drawers.
I made this thinking I would have some leftovers...well after taking the photo and having a taste of the dish...I...asked DH if he wanted some...next thing I knew he had the bowl with a bag of chips in his lap watching TV...by the time I got back to him...:( the bowl was empty...I guess he loved it...:) he said it was crisp...spicy and what the hell was in it...:) I said yummy stuff...:) Thanks for posting...
This sour sweet and parfumed salsa is wonderful.
I have many apples from the garden (yellow, not red, sorry) and I always try to use them in the kitchen. Apples are soooo versatile.
Your recipe is wonderful and really tasty, I'm glad I had all the ingredients on hand!
Cilantro and lime juice are very important as well give the salsa time to rest prior use.
Thanks a lot!