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Thursday, May 8, 2008

Apple Salsa

This is a fresh, different salsa that makes a beautiful side dish at barbecues, or just as a side dish when you're bored of the same old salsa. It's sweet, tart, and spicy all at the same time, and I absolutely love it. Easy to make, and even better after it sits in the refrigerator overnight. A Granny Smith apple is great for this, or try Winesap or Pink Lady apples.

2 tart apples, cored and cubed
1 tomato, chopped
4 tablespoons lime juice
1 fresh jalapeno pepper, seeded and sliced
1/2 medium onion, finely chopped
2 tablespoons coarsely chopped fresh cilantro or1 tablespoon dried
1/2 green pepper, chopped fine
1/2 cup chopped walnuts, lightly toasted
1 tablespoon Candied Ginger, chopped
1/4 teaspoon salt

In a large bowl, stir together apples and lime juice. Add the rest of the ingredients. Mix thoroughly.

If you just don't feel up to making salsa, this very nice Raspberry~Cilantro Salsais perfect to keep in the refrigerator ... just for those nights when you don't feel like cooking. It's sweet and spicy, and the perfect accent. It's one of my very favorites.

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