Prep 15 mins
Cook 0 mins
NOTE: A reviewer mentioned the apples turning brown. See note at end of instructions for preventing this. I adopted this recipe. I have cleaned up the ingredients list. The original poster gave this description: Serve chilled with tortilla chips. Excellent served with salmon, pork or lamb. (If desired, warm the salsa quickly in a saute pan before spooning over meat or fish.)
- 59.14 ml apple juice
- 473.18 ml green apples, peeled, cored, and diced
- 118.29 ml red onion, chopped
- 118.29 ml poblano chile, seeded and diced (fresh, not dried)
- 2.46 ml fresh oregano, minced
- 14.79 ml sugar
- 14.79 ml fresh lime juice
- 14.79 ml seasoned rice wine vinegar
- Combine all ingredients, mixing well.
- NOTE: To help keep apples from turning brown, fill a bowl large enough to hold apples with cold water and add enough lemon juice to cloud the water a bit. Place peeled apples in this mixture while waiting to dice them. After dicing, return to this mixture until ready to use. Drain and proceed.
Fresca is a good name. It is so fresh and tasty. However, even with the dressing, it turned brownish before serving.
OMG...yum yum and more yum...found this while looking for a recipe for Mikekey's fabulous Football win 2012 and this stuff is wonderful. I made it just as the recipe stated and I don't usually like things with peppers but this was so good. It wasn't spicy and the combination of the apples with the onion and such was so incredibly good. I'm making another batch to take to my daughter's house this weekend! Thanks Mikekey...I love it!
Your salsa is great!
I used green apples from the garden and Hungarian Chili as I cannot get poblano at the moment. I added some fresh green chills from the garden and fresh oregano.
This recipe went great with Spicy Mini Meatballs (Asian Style) #442491! Asia meets Mexico!
I like this recipe very much and I'm glad to use my apples in this way as well.
Thanks a lot for this jewel! Done for PRMR