Green Apple Salsa Fresca Food

SALSA FRESCA

Steps:

• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

FRESH GREEN SALSA (SALSA VERDE CRUDA)

Steps:

• Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.

FRESH APPLE SALSA

Steps:

• In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

SALSA FRESCA

Steps:

• Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
• In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

GREEN APPLE SALSA - THE WORLD'S GREATEST - BY FAR

Steps:

• Squeeze as much juice and pulp as possible out of the lemon and lime into a bowl.
• If you are feeling ambitious, use some of the zest as well.
• Add the honey and mix until uniform, set aside.
• Peel, core and dice the apples to 5mm (0.2 inches) While doing so, add the finished dices to the juice/honey mix so the apple bits don't turn brown.
• Peel and dice the onion to the same size as the apples, add this to the mix.
• Remove the stem and deseed the poblano. Dice to the same size as the others. Add to the mix.
• Finely chop the cilantro.
• Mix everything until uniform. If all goes well, it should have an eerie green color suitable for St. Patrick's day.
• Serve with chips or over lightly seasoned fish or pork.

GREEN APPLE SALSA FRESCA

Steps:

• Combine all ingredients, mixing well.
• NOTE: To help keep apples from turning brown, fill a bowl large enough to hold apples with cold water and add enough lemon juice to cloud the water a bit. Place peeled apples in this mixture while waiting to dice them. After dicing, return to this mixture until ready to use. Drain and proceed.

FRESH APPLE SALSA

Steps:

• Wash and cut the apples and remove the cores, leaving the skin intact.
• Cut the apples into 1/4" cubes.
• Toss the apple piece with the lime juice and set aside.
• Cut the chiles in half lengthwise and remove the seeds and white ribs.
• Slice them in thin slices.
• Add to the apples.
• Add the onion, cilantro, walnuts, ginger and salt and mix thoroughly.

APPLE, GREEN ONION, AND JALAPEñO SALSA

Steps:

• Coarsely grate apples into strainer set over large bowl. Press and turn apples to drain off excess juices. Transfer apples to medium bowl; stir in green onions and chiles. Whisk lemon juice, honey, and lemon peel in small bowl to blend; mix into apples. Season salsa to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

FRESH SALSA FRESCA

Steps:

• Mix all ingredients and let sit for 15 minutes or so, to let flavors meld.
• Try to use kosher salt rather than table salt. It's milder and sweeter.
• Note: To make ahead, do your chopping the day before and combine ingredients 20 minutes before serving.

APPLE SALSA

Steps:

• For chips, preheat the oven to 400 degrees.
• Spritz or brush a small amount of water onto the tortilla. Sprinkle with cinnamon and sugar. Cut into 8 wedges. Place on baking sheet. Bake for 8-10 minutes or until lightly brown. Cool and store in air tight container.
• Coarsely chop the apples (core but keep the skins on). Add the remaining ingredients.
• This can store in the fridge for several days.