A refreshing spin to add to your favorite seared meat. Pairs well with chicken, venison and pork.
Yield: 2 cups
- ¼ cup white wine vinegar
- 1 small onion, chopped
- 1 lime, juiced
- 2 Granny Smith or other tart apples, seeded, halved, chopped
- ½ jalapeno pepper, seeds and membranes removed
- ½ teaspoon each of sea salt and ground black pepper
- In a food processor or blend pulse all ingredients together until chunky – about 15 pulses total. Serve
- Keep refrigerated and use within 4 days.