News

Yid.Dish: Apple Salsa

By Leah Koenig June 30, 2005

serves 4

3 regular-sized local apples (or 2 mondo-sized apples), cored and roughly chopped

1 small-medium onion, roughly chopped

1/2 Jalapeño, deseeded and finely chopped

A big handful of fresh cilantro, finely chopped

Juice of one lemon

2 teaspoons of Agave nectar or maple syrup

Combine all ingredients in a bowl and stir to combine. Serve with blue corn chips or Kettle’s Chili Lime tortilla chips. This salsa tastes great served right away and even better the next day, when the flavors have had time to mingle.

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