Apple-Jalapeno Salsa

Apple-Jalapeno Salsa

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

1. In a food processor or blend pulse all ingredients together until chunky – about 15 pulses total. Serve
2. Keep refrigerated and use within 4 days.