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Thursday, May 17, 2012

Apple Chipotle Salsa

Apple Chipotle Salsa

For a quesadilla topping or burrito accompaniment, I believe one can do no better than a bit of apple chipotle salsa. Use a sweet apple that will retain it's crunchiness and flavor I prefer Fuji or golden delicious

3 sweet apples (such as Fuji, golden delicious, cortland or northern spy), cored and chopped
1 cup minced red onion (I use sweet onion, and ALWAYS cut it down)
2 green bell peppers, seeded and cut into 1/2 inch squares
2 chipotle peppers (dried and soaked in hot water) 30 minutes, or canned in adobo sauce chopped fine
1/2 small garlic clove minced
1/4 cup lime juice (from about 2 limes)
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 tablespoons chopped cilantro
1/2 teaspoon salt
Fresh ground black pepper to taste

1. Combine the apples with the onions and bell peppers in a large bowl

2. In a smaller bowl, combine the chipotles with the garlic, lime juice, cider vinegar, olive oil and cilantro, and stir. Add this mixture to the fruit mixture. Stir well, and add the salt and pepper. Its best to serve this salsa on the day it is made but you can store it in a covered container in the fridge for up to 3 days.

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