Makes about 2 cups
This delicious salsa is anything but traditional. Actually, it is very traditional if you call it a relish instead of salsa, but then, there is a trend currently to call anything chopped up and served to enhance other foods a salsa. To me salsa has tomatoes, onions, chilies and cilantro – but then, I’ll go along with the fad – and call this apple stuff salsa. Phooey! It’s a relish. But by what ever name, it’s a damn good accompaniment to a cold meat and cheese plate. Try it with grilled poultry or pork or beside a fruit and cottage cheese plate. No matter how you serve it I think you will find it delightfully zesty, yet refreshing.
- 2 or 3 tart apples, cored and chopped small
- The juice from 2 or 3 limes
- 1 fresh jalapeño or Serrano chili, seeded and minced
- 1 fresh Anaheim chili, seeded and chopped small
- About 1/2 cup diced sweet purple onion
- 1 green onion, cut into thin rings, including most of the green
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint leaves
- 1 teaspoon finely grated fresh ginger root
- Sugar to taste
- Salt and fresh, coarse ground black pepper to taste
Mix all ingredients together and chill well before serving.