Green Apple Salsa Fresca

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.)

• Ready In: 15 mins
• Yields: 3 cups

Ingredients

• 1⁄4 cup  apple juice
• 2  cups green apples, peeled, cored, and diced
• 1⁄2 cup red onion, chopped
• 1⁄2 cup poblano chile, seeded and diced (fresh, not dried)
• 1⁄2 teaspoon fresh oregano, minced
• 1  tablespoon sugar
• 1  tablespoon fresh lime juice
• 1  tablespoon  seasoned rice wine vinegar

Directions

1. Combine all ingredients, mixing well.
2. 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.