Fresh Apple Salsa
Published October 31, 2009
Tony Cenicola/The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¼ cup lime juice (from about 2 limes)
2 tart apples, peeled and cored
1 small onion, finely diced
A handful of cilantro, roughly chopped
1 red chili or jalapeño pepper, seeded and minced, seeds reserved
1 poblano pepper, seeded and minced
2 tablespoons minced ginger
1 tablespoon sugar or apple-cider syrup (see note)
Salt
½ cup chopped walnuts, toasted
Nutritional analysis per serving
15 grams carbs; 119 calories; 1 gram monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 245 milligrams sodium; 2 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. For more heat, add some of the reserved jalapeño seeds. Just before serving, add the walnuts.
Apple-cider syrup is available to order at philoapplefarm.com.
Private Notes
Comments
I took this to a party with black bean and rice and it was a hit. I used what I had on hand so lemon instead of lime, parsley instead of cilantro and sugar. Still delicious. An excellent salsa option in winter in locations with lots of good apples but no good tomatoes. Be sure to add the toasted walnuts.
Made this for an apple themed pot luck at work. It was a hit! It absolutely needed overnight for the flavors to meld together. I tried it right when I made it and it just tasted like apples. But, in the morning the flavors really came together.
This has become my go-to pot luck contribution because it is so easy and never fails to please almost everyone. Super healthy. Add shrimp and call it dinner. Add cabbage and call it salad.
This was great. I served it with the duck legs but I can see serving it with many things. I added the leftovers to our green salad the next night and it was great in that.
Very Good. I made as directed, used sugar instead of cider syrup and fish sauce instead of salt, which gives it a Vietnamese twist. Great on fish tacos.
Absolutely delicious! I was skeptical but the flavors go together so well. I used 1/4 green pepper instead of poblano and no jalapeño. It tasted fresh, smelled divine, and was a great recipe to use up plenty of produce around my house. Highly recommend — I’ll be adding this into my rotation.