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Home » Farm to Kitchen, Salads

Spicy Apple Salsa

By Helen Brody (October 29, 2012)

The addition of walnuts is a reminder of the old fashioned Waldorf salad with raisins and mayonnaise. This New York Times recipe is low cal with the spicy flavors that  are popular today. Photo: McLeod Bros. Orchards, Milford,NH

1/4 cup lime juice (about 2 limes)
2 tart apples, peeled and cored
1 small onion, finely diced
handful of fresh cilantro
1 red chile or jalapeno, seeded and minced (reserve seeds)
1 poblano pepper, seeded and minced
2 tablespoons minced ginger
1 tablespoon sugar or apple cider syrup *
1/2 cup chopped walnuts (toasted is optional)

Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onions 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 jalapeno seeds. Just before serving add the walnuts.

*apple cider syrup can be made by boiling apple cider, reducing it to syrupy consistency.  Simmering it down further, (slowly so as not to burn) makes a delicious apple concentrate that can be used to flavor sauces.

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