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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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.) 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.
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