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.

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