• Liz Talley - Urban Graze

Hot Pepper Salsa with Apples and Onions

A great way to “change it up” for autumn! It’s yummy just with chips, in a wrap, or as a condiment with grilled pork or chicken.

1 hot pepper, seeded and rough chopped

1/3 c. roasted, unsalted winter squash or pumpkin seeds

1 apple, cored and diced

1/4 c. chopped onion

1/2 c. chopped red or green bell pepper

2 Tbsp. snipped cilantro, parsley, or carrot tops

1 Tbsp. lime juice

1 Tbsp. apple cider vinegar

2 Tbsp. olive oil

Salt to taste

Pour 1/2 c. of boiling water over the chipotle and allow to soak until soft– about 20-30 minutes. Remove from water, (saving the water), and finely chop the chipotle.

Put the hot pepper, pumpkin seeds, apple, onion and bell pepper in a blender or food processor. Pulse a few times until it is the salsa consistency you like.

Transfer to a bowl and mix in the remaining ingredients. Add a bit of the chipotle water if needed for the right consistency.

Recipe created or adapted by Liz Talley, Urban Graze

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