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    You are in: Home / Recipes / Green Apple Salsa - the World's Greatest - by Far Recipe
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    Green Apple Salsa - the World's Greatest - by Far
    Green Apple Salsa - the World's Greatest - by Far. Photo by -d

    Photo by -d

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    5.0 13

    Rate it! | Read 13 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    -d's Note:

    I had to come up with an apple salsa recipe in class. I pulled this one out of thin air, and it came out extraordinarily good! In fact, when it comes to apple salsa recipes, this is by far the world's greatest.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Squeeze as much juice and pulp as possible out of the lemon and lime into a bowl.
    2. 2
      If you are feeling ambitious, use some of the zest as well.
    3. 3
      Add the honey and mix until uniform, set aside.
    4. 4
      Peel, core and dice the apples to 5mm (0.2 inches) While doing so, add the finished dices to the juice/honey mix so the apple bits don't turn brown.
    5. 5
      Peel and dice the onion to the same size as the apples, add this to the mix.
    6. 6
      Remove the stem and deseed the poblano. Dice to the same size as the others. Add to the mix.
    7. 7
      Finely chop the cilantro.
    8. 8
      Mix everything until uniform. If all goes well, it should have an eerie green color suitable for St. Patrick's day.
    9. 9
      Serve with chips or over lightly seasoned fish or pork.

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    Ratings & Reviews:

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    Nutritional Facts for Green Apple Salsa - the World's Greatest - by Far

    Serving Size: 1 (65 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 119.2
     
    Calories from Fat 5
    30%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 12.0 mg
    0%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 4.0 g
    16%
    Sugars 23.1 g
    92%
    Protein 1.4 g
    2%
    Detailed Nutrition Values About Nutrition Info

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