Prep 15 mins
Cook 1 min
I just saw this in the April 2008 Hadassah magazine and thought I'd post it. It's included in an article about some Guatamalans who have embraced Judaism. This recipe was created by Clara de Medina in Guatamala CIty in a competition created by the Rabbi they were studying under from Kansas City, MO. Clara wanted to add something to make it Guatamalan so she put in onion, garlic, cilantro, wine vinegar, olive oil and chiltepe, which is their spicy pepper.
- 3 green apples, peeled, chopped, with a splash of
- lemon juice
- 2 tablespoons cashews, chopped
- 2 tablespoons honey
- 1 ounce sweet passover wine
- 1 teaspoon fresh cilantro, chopped
- 1 ounce green chili, and
- red chile, chopped, they are locally called chiltepe
- 2 teaspoons onions, chopped
- 2 garlic cloves, peeled, chopped
- 1 small tomatoes, chopped
- 1 tablespoon wine vinegar
- 1 tablespoon extra virgin olive oil
- Toss all haroset ingredients in a bowl and set aside.
- Liquify all ingredients for the sauce in a blender and season with salt to taste,.
- Add 1 tablespoons of the sauce to the haroset and blend.
- Add cinnamon to taste.