Adapted from Alice Q. Foodie
I was a skeptic. Apple salsa? Sure, I enjoy a good fruit salsa but I had never thought of it in terms of apples. But, hey, it's apple season and a good opportunity to use up the fruit. Who knew it could be so good.
Thanks goes to Alice Q. Foodie's blog post on the salsa, who tried it at an apple-themed dinner party, describing it as "light but flavorful—sweet, spicy and tart." Make sure to finely chop the apples unlike yours truly did, so it better combines with the other chopped ingredients. I upped the chipotle level in the salsa recipe quite a bit, as well as the adobo sauce, which adds a jolt of smokiness to the mix. Using a Granny Smith and a Red Delicious contributes more to the tart/sweet aspect of the salsa.
There was a certain point where I ditched the chips and just used a spoon to eat the salsa on its own. It's that addictively good. Had I not eaten the entire batch, I would have drizzled the apple salsa over sautéed chicken or pork tenderloin. Or, even stuffed it into an avocado half. But no matter what it's served with, this apple salsa is sure to be a hit.
- Active time: 10 minutes
- Total time:10 minutes
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon finely chopped canned chipotles
- 1 tablespoon adobo sauce from canned chipotles
- 1 teaspoon honey
- Kosher salt, as needed
- 2 tablespoons finely chopped red onion
- 1/2 cup chopped red bell pepper
- 1 tablespoon finely chopped cilantro
- kosher salt, to taste
- 2 medium apples, one red and one green
Whisk together lime juice, cider vinegar, chopped chipotles, adobo sauce, honey and salt. Taste, and adjust to create a balance of sweet, tart and spicy. Combine with red onion, bell pepper and cilantro. When ready to serve the salsa, chop apples and toss with dressing. Add salt to taste and combine. Serve with tortilla chips or to accompany chicken or pork.