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Granny Smith Apple Salsa

Apple Salsa

Granny Smith Salsa is a classic salsa with a sweet crunch – nutritious and versatile. Serve with chips, meats, cheese, just about anything.

Here we have an interesting variation on classic salsa. Diced Granny Smith apples add a sweet-tart crunch – definitely another dimension. This is good with plain old tortilla chips or as an accent to a variety of dishes. I’d put it on top of meats, with cheese or dips, as a side with lunch or dinner, whereever.

One gotcha – this is definitely better served within about 6 hours of preparation. And be sure to refrigerate it until serving.

I made this with 505 Southwestern Green Chile. It’s also very good with minced jalapeno. Hope you like it – let me know if you have interesting ways to serve it.

Granny Smith Apple Salsa
 
Prep time
Total time
 
Author:
Serves: 3½ cups
Ingredients
  • 1½ cups diced fresh tomato (about 1 large or 2 cups cherry tomatoes)
  • ¾ cup diced red onion
  • 3 tbsp 505 green chile or 1 medium-large jalapeno, minced
  • 1½ cup diced Granny Smith apple (about 1 large)
  • 3 tbsp minced fresh cilantro
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • salt & pepper to taste (about ¼ tsp each)
Instructions
  1. Combine tomato, onion, chile/jalapeno, diced apple, and cilantro in a bowl and stir to blend.
  2. In a small bowl, blend lime juice and honey. It blends more quickly if you microwave it for 30 seconds.
  3. Pour honey/lime mixture over the tomato-apple mixture and mix thoroughly.
  4. Add salt & pepper to taste.
  5. Cover and refrigerate for up to 6 hours and serve.
  6. Enjoy!
Notes
Commentary:
Here we have an interesting variation on classic salsa. Diced Granny Smith apples add a sweet-tart crunch - definitely another dimension. This is good with plain old tortilla chips or as an accent to a variety of dishes. I'd put it on top of meats, with cheese or dips, as a side with lunch or dinner, whereever.

One gotcha - this is definitely better served within about 6 hours of preparation. And be sure to refrigerate it until serving.

I made this with 505 Southwestern Green Chile. It's also very good with minced jalapeno. Hope you like it - let me know if you have interesting ways to serve it.

 

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