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
All rights reserved©