Yvonne gets two ways to enjoy Chef Mark Shoopman’s Autumn Apple Salsa… with pork chops and with chips! Try it at home!
Autumn Apple Salsa
By Certified Executive Chef Mark Shoopman, CEC, CFBE of Lutheran Hillside Village
2 cups Honey crisp apples, fine diced, (May use your favorite sweet or tart apple)
¼ cup Sweet red pepper, finely diced
¼ cup Sweet orange pepper, finely diced
¾ cup Fresh Cilantro, chopped
½ cup Red onion, finely diced
1 tablespoon Fresh ginger root, minced
3 tablespoons Unfiltered apple cider vinegar
2 tablespoons Olive oil
1 tablespoon Fresh garlic, minced
1 tablespoon Brown sugar
3 teaspoon Jalapeno pepper, seeded and finely diced (more or less to desired heat)
1 each Fresh Lime, hand squeezed
To Taste Sea salt and freshly ground pepper
Step 1 – Combine the vinegar, lime juice, garlic, brown sugar, olive oil and ginger in a non-metallic bowl.
Step 2 –Gently fold in all the remaining ingredients except the salt and pepper. Cover and chill in the refrigerator for 20 to 30 minutes.
Step 3 – Adjust seasoning with salt and pepper.
Serve chilled with crisp tortilla chips or it goes great over grilled chicken, pork or seafood!