First thing’s first, this recipe is amazing. Not only is it so tasty that it totally ruined my calorie counting diet for the day, but also it made a TON of salsa. This is the perfect recipe for a party with lots of hungry mouths to feed. I found this recipe in my ever-increasing-in-value-to-me “Vegetarian Planet” cookbook. Jake and I tried this on tortilla chips and on crackers and we have come to the conclusion that it’s best on a nice wheat cracker or a roasted garlic Triscuit. I was actually going to post a soup recipe tonight but this was so good that I couldn’t possibly wait a night and deprive everyone of this. Make sure you get the chipotle peppers in adobo sauce rather than substituting, as I think that made a big difference in the taste and texture of the salsa.
3 Fuji apples, cored and chopped
1 cup minced red onion
2 green bell peppers, seeded and cut into 1/2-inch squares
2 chipotle peppers, canned in adobo sauce, chopped fine
1 small garlic clove minced
1/4 cup lime juice
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 tablespoons chopped cilantro
1/2 teaspoon salt
black pepper, to taste
1. Combine the apples with the onions and bell peppers in a large bowl.
2. In a small bowl, combine the chipotles, garlic, lime juice, cider vinegar, olive oil and cilantro and stir.
3. Add this to the fruit mixture.
4. Stir well and add the salt and pepper.
5. Serve immediately or keep in the fridge for up to 3 days.