Fresh Apple Salsa Nytimes Recipes

FRESH APPLE SALSA

Steps:

• Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. For more heat, add some of the reserved jalapeño seeds. Just before serving, add the walnuts.

FRESH APPLE SALSA - NYTIMES

Steps:

• Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. For more heat, add some of the reserved jalapeño seeds. Just before serving, add the walnuts.

FRESH PINEAPPLE SALSA

Steps:

• Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

PINEAPPLE SALSA

Steps:

• In a small bowl, mix together the chile powder, salt and ground coriander.
• In a medium bowl, toss together the pineapple, onion and jalapeño, then add the lime juice and cilantro leaves, and season to taste with the spice mixture.

FRESH APPLESAUCE

Steps:

• Roughly cut up the apples without peeling or coring them and place them in a heavy saucepan with the water.
• Cover and cook slowly, until the apples are soft, about 20 minutes.
• Force the apples through a sieve into a bowl. If desired, sweeten the applesauce to taste with honey.

APPLE SALSA WITH CINNAMON CHIPS

Steps:

• In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. , For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into eight wedges. Place in a single layer on ungreased baking sheets. , Bake at 400° for 6-8 minutes or until lightly browned. Cool. Serve with salsa.

FRESH APPLE SALSA

Steps:

• In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

SALSA FRESCA

Steps:

• Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
• In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

SALSA

Steps:

• Fill a kettle half full of water and bring to a boil. Add the tomatoes, tomatillos and jalapenos and boil 10 minutes. Drain the vegetables, reserving 1 cup of the cooking water. Peel the skin off the tomatoes and trim jalapeno stems.
• Transfer the tomatoes, tomatillos and jalapenos to a blender or food processor and add the onion and garlic. Pulse until the vegetables are coarsely chopped. Pulse in 1/4 cup cilantro. Add some of the reserved water if the mixture is too thick.
• Transfer the salsa to a bowl and stir in the remaining cilantro, scallions, sugar and lime juice and season to taste with salt.

PINEAPPLE-MARINATED CHICKEN BREASTS

Steps:

• In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
• Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
• Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
• Serve the chicken over rice and top with the reserved pineapple salsa.

SALSA

Steps:

• Combine all the ingredients in a mixing bowl and blend well. Refrigerate until ready to serve.

FRESH APPLE SALSA

Steps:

• Wash and cut the apples and remove the cores, leaving the skin intact.
• Cut the apples into 1/4" cubes.
• Toss the apple piece with the lime juice and set aside.
• Cut the chiles in half lengthwise and remove the seeds and white ribs.
• Slice them in thin slices.
• Add to the apples.
• Add the onion, cilantro, walnuts, ginger and salt and mix thoroughly.