Fresh Apple Salsa Nytimes Recipes

APPLE-TOMATO SALSA

Steps:

• Combine all of the ingredients in a large stainless or enamel saucepan.
• Bring to a boil stirring constantly to prevent scorching.
• Boil gently for 10 minutes.
• Ladle into clean hot jars, wipe rims and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

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.

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.

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.

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.

AJí (COLOMBIAN-STYLE FRESH SALSA)

Steps:

• Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
• Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
• Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.