Horseradish Apple Salsa Food

HORSERADISH COLESLAW WITH APPLES

Steps:

• In small bowl, pour lemon juice over apples.
• In another bowl, combine slaw mix with green onions.
• Toss these together.
• In a separate bowl, combine vinegar, sugar salt and pepper. Make sure sugar is dissolved.
• Pour vinegar mixture over apples and cabbage mixture, cover and refrigerate for 30 minute.
• In another bowl, combine, mayo, sour cream, horseradish and mustard.
• After 30 minutes, toss with cabbage mixture.
• Refrigerate before serving.

SUPER 7 SALSA

Steps:

• Vegetables should be fresh when you start.
• Not wilted or going bad.
• Wash and dry all vegetables.
• Remove any bad spots.
• Peel onions and garlic (if desired) but not ginger and horseradish.
• Cut everything into manageable size pieces for your processor.
• Place the Garlic and Onions in the bowl of food processor.
• Add 1/2 cup (or more if necessary) Raw Apple Cider vinegar (ACV).
• Process until it is evenly chopped but not mush.
• Remove from food processor into a clean bowl that will be large enough to mix everything.
• Next process the peppers (I leave the seeds in, but it is your choice) also covering with ACV.
• Add to the onion and garlic.
• Process Ginger and Horseradish seperate but also covered with ACV.
• Add to other ingredients.
• They breakdown at different rates because of texture and firmness.
• Place in large glass jar with tight fitting lid and add enough ACV to have 1/4 inch above solids.
• I do the Horseradish LAST because it is harder on the eyes than any thing else.
• Also don't inhale over the bowl.
• This stuff can take your breath.
• Let it stand in a cool, dark place for 6 weeks or longer.
• I like it best after 3 months.
• It does improve with age.
• To avoid loss of health benefits do not process in hot water bath!

SALSA QUEENS COPYCAT "CREAMY HORSERADISH SAUCE"

Steps:

• Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl. Chill for at least an hour before serving.
• May be refrigerated for up to 5 days.
• Use instead of mayo. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

APPLE HORSERADISH SAUCE

Steps:

• Melt the butter uncovered on HIGH in a microwave-safe 3-quart casserole with a lid, about 1 minute.
• Add the onion and garlic and stir to coat.
• Microwave covered for 2 minutes.
• Add the apples, chicken broth, lemon juice, and jest and microwave, covered for 15 minutes, stirring twice.
• Stir in he horseradish and salt and pepper to taste.
• Remove the lemon jest.
• Serve warm topped with parsley.

HORSERADISH SALSA VERDE

Steps:

• Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
• Season to taste with more salt, if desired.
• Add pepper to taste.

HORSERADISH & APPLE SALSA

Steps:

• Put the apple chunks in the saucepan, and toss with the lemon juice and salt. Cover the pan, and set it over medium-low heat. Cook the apples slowly for 15 minutes or so, stirring now and then, as they soften and release their juices. Remove the cover, raise the heat to bring the juices to a boil, and cook for 10 minutes or more, until the juices are syrupy and the apples very soft. Turn off the heat.
• Meanwhile, peel the horseradish and grate it into fine shreds, until you have at least 1/2 cup for a milder salsa, or a cup (or more) for greater pungency.
• With the potato masher, mash the apples in the saucepan to make a uniform, chunky sauce. Stir in the grated horseradish and cream, and turn into a serving bowl. Serve warm or cold.