While at lunch the other day, the husband asked if apples were ever used in salsa. I told him I didn’t know, but I’d happily experiment! So after an epic 3 hour lunch (the food wasn’t bad, but the service was SLOW – won’t go back again) we stopped at the grocery store and picked up a few things.
I actually really, really dislike apples in all forms. One spoonful of applesauce is all I can handle and I’m done for months. So I didn’t actually eat this – I fed it to husband. He said it was a fantastic dip, but it didn’t taste very salsa-y. I think next time I’ll use a jalapeno in here to up the spice, as the poblano had no spice at all, and I think it needs it. (I did dip my finger in to taste things a bit)
Really, its an easy recipe. You just put your ingredients together, chop them all up as finely as you like, mix, and eat! The flavors blend a bit when it has a chance to sit for awhile, so I recommend giving it a few hours, at least.
- 1/2 medium sweet onion, diced
- 1 small gala apple, peeled, cored, and diced
- 1 roma tomato, cored and diced
- juice of 1 lime
- 1 clove garlic, finely diced
- 1/2 poblano pepper, diced
- 1 jalapeno, seeded and diced (alter the amount to your spiciness level)
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp salt
- 1 c apple cider vinegar
- Juice the lime and pour juice into a small mixing bowl.
- Peel, core and dice the apple, putting the diced pieces into the lime juice to prevent browning.
- Dice the remaining vegetables and add tot he apples and lime.
- Sprinkle the spices on, tossing the vegetables, then add the vinegar and mix together.
- Either cover the bowl and place in the fridge or transfer to a jar or container and let sit for a few hours or overnight.