Wednesday, September 17, 2014

"Fall" for this Apple Salsa

The Headlines:

Fall is upon us (almost)...

Try this twist on a Summer favorite.




Ahhhhh Fall.  When it comes up each year I kind of mourn the end of Summer.  Many, in Arizona, do not share my school of thought.  Most can NOT wait to say "See ya!" to the seemingly endless heat we endure here.  Not me.  I may not appreciate the high temps but I so love pool days with margarita's in hand, kids laughter and grilled dinners that seem to bridge us from afternoon to evening in the blink of an eye.  To me, it's part of what life's all about.  Like a vacation in your backyard.

So when September comes around I remind myself… there is fun to be had in Fall too.  Yes, it indicates the beginning of the holiday season.  But we have time before we get too deep into that.  For now,  if possible, I will ease out of the pool season and into the next season with a few more weeks of BBQ's and fun side dishes like this…
Sweet/Spicy Apple Salsa
Apples just say fall to me and this salsa is the perfect usher in… BP (the husband) made it for my daughters "Sea" Birthday Party… and it was a hit.  With the adults.  Not the children.  They stuck to all the good, junky food I served that day!


The salsa was termed "Seaweed" to stick with the theme.  Anyways, super easy to do, just some chopping needed.

You'll need:
4 granny smith apples, chopped
2-4 large garlic cloves, minced
1/2 cup chopped yellow onion
4 tblspns chopped mint
2 tspns lime zest
6 tblspns fresh lime juice
2 tblspns honey
salt to taste
Tabasco to taste (which is the key here, it gives it that zing to balance the sweet)

Here's what you do:
Put it all together, stir and chill before serving… at least an hour.  That helps all the flavors really gel together!

We served this with our halibut sandwiches and it went really well together.  I also used it again the next day with some steak soft tacos with melted white cheese… totally worked too.

So get into Fall with your special apple dish.  Because… it's time.  Sigh.


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