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Green Apple-chipotle Salsa
We always like to use green apples in Latin salsas. Their crunch and freshness remind us of jicama, a favorite vegetable of Chris’s that holds its juicy, crisp texture beautifully when chopped into salads. This chunky combo is best as an accompaniment to pork, fish, or chicken.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
Ingredients
| 2 Granny Smith apples, cored and diced small | 2 tablespoons roughly chopped fresh cilantro | |
| 1/2 red onion, peeled and diced small | 1 teaspoon ground cumin | |
| 2 tablespoons minced chipotle peppers in adobo sauce | Kosher salt and freshly cracked black pepper to taste | |
| Juice of 1 lime (about 2 tablespoons) |
directions
Total:
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Combine all the ingredients in a medium-sized bowl and mix well. This salsa is best served right away, but will keep, covered and refrigerated, for 2–3 days.
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