Apple Salsa
Hey Corduroy–
I really like fresh salsa but fresh tomatoes suck in winter. Any suggestions for a wintertime fresh salsa?
You can make a salsa with all kinds of stuff (think mango/pineapple; black bean and corn, etc.), but this time of year, around here, apples are probably your best bet.
This apple salsa goes great on a cheddar quesadilla. It might also be good with some bacon, grilled chicken, and/or black beans in a ‘dilla or a wrap if you wanted to make it more of a dinner instead of a lunch. As presented, it’s about a 0.5 (or less) on a scale of 10 in terms of heat, which I think is about right: but if you wanted it spicer, it’s easy to add more jalapeno or use a different kind of chili pepper.
Apple Salsa
- 1/2 red onion, cut to small dice
- 1/2 red bell pepper, cut to small dice
- 4 cloves of garlic, chopped finely
- 1 jalapeno pepper (meat of pepper only, no seeds or pith), minced
- 2 apples cut to a small dice
- juice of 1.5 limes (about 3 tablespoons
- Salt, pepper, cinnamon, allspice: to taste
Saute onions, bell pepper, garlic, and jalapeno in a small amount of oil, with salt and spices.
When vegetables are soft and the onions have started to turn a bit brown at the edges, remove to a mixing bowl and combine with apples and lime juice. Stir together to mix thouroughly. Taste, and adjust seasonings as necessary. Serve immediately or within about 3 days (kept refrigerated).