By Alles ailleurs on July 16, 2003
Photo by Ambervim
Photo by Ambervim
"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.)"
Serving Size: 1 (496 g)
Servings Per Recipe: 1
"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 Recipe #442491 #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"
"Yummmm!!! Very good! Made exactly as written. It wasn't spicy at all, very tasty! I served it cold with tortilla chips. This went together very quickly too. Thanks!"
"This is absolutely divine. After serving as a relish with dinner, I also used it in a wrap with ham and romaine. It was a little runny but delicious."
"SUPERB! We served this with our Mexican themed Christmas Eve dinner. I made it to the letter except added 1/2 of a jalapeno;- along with the poblano to spice it up a bit. Although, the poblano gave the salsa such a rich, green colorful contrast to the other ingredients. Took the remainder over the next day to the inlaws and everyone loved it however my father in law being Mexican stated it could have used some red hot pepper for color. Either way this was wonderful and refreshing and an enhanced accompaniment to the chili rellenos, beans, rice, etc. MEAN CHEF, I was tempted to add some roasted garlic, cilantro and even our town's homegrown apple cider to this recipe but thought best not to at that particular juncture and was glad I didn't. (Also, another reminder to others is to use fresh, very firm Granny Smith's. Attempting to use up older apples will only result in a mealy texture.) This salsa will be served on our dinner table for many years to come. Most thankful, COOKGIRL and family. **Can't wait to try this salsa warmed as suggested in your preface."