Prep 10 mins
Cook 10 mins
This is a great party dip.
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced small
- 6 granny smith apples, unpeeled, cored and chopped
- 2 chipotle chiles in adobo
- 1 tablespoon white vinegar
- 1 tablespoon ground cumin
- 1 tablespoon lemon juice
- 2 tablespoons molasses
- 2 teaspoons chopped fresh oregano
- salt and pepper
- In a large saute pan, heat the oil until hot but not smoking, add the onion, and cook over medium heat for 2 minutes. Add the apples,.
- cover and continue to cook over medium heat, stirring occasionally, for an additional 8 minutes, or until the apples are a bit soft on the exterior. Remove from heat and set aside to cool.
- Meanwhile, combine the chipotles and vinegar in a blender or food processor and puree. Transfer to a medium-sized bowl, add the cumin, lemon juice, molasses, oregano, salt, and pepper. Mix well.
- Add the apples and onions to the chipotle mixture and stir well. Allow to sit in the refrigerator, covered, overnight or for at least 2 hours.
This is an unusual salsa and it makes A LOT (must be a large 6 servings!). I could barely fit this into my fry pan! It really does have quite a kick to it. Even DH, who likes it spicy, said he thought it might be too much for a lot of folks.