Horseradish Apple Salsa Recipes

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HORSERADISH & APPLE SALSA



Horseradish & Apple Salsa image

In Trentino, this lively condiment of cooked apples and fresh horseradish is served with boiled beef, poached chicken, and all kinds of roasts. It's great with many of the dishes in this chapter, especially the beer-braised chicken and beef and the fried and baked potato-celery root canederli. Since it is so easy to make in large volume, I serve it with roast turkey or ham at the holidays, and I hope you will, too. Cream is customary in the salsa (it counters the sharpness of the horseradish), but the flavor is good without it. And you can use more or less horseradish to suit your taste for its pungency.

Yield makes about 3 cups

Number Of Ingredients 6

3 pounds good sauce apples, such as McIntosh, Macoun, or Golden Delicious, peeled, cored, and cut into 1-inch chunks
3 tablespoons freshly squeezed lemon juice
1 tablespoon kosher salt
4-to-5-ounce chunk fresh horseradish root (or larger if you love it)
1/2 cup heavy cream
A heavy 3- or 4-quart saucepan, with a cover; a potato masher

Steps:

  • Put the apple chunks in the saucepan, and toss with the lemon juice and salt. Cover the pan, and set it over medium-low heat. Cook the apples slowly for 15 minutes or so, stirring now and then, as they soften and release their juices. Remove the cover, raise the heat to bring the juices to a boil, and cook for 10 minutes or more, until the juices are syrupy and the apples very soft. Turn off the heat.
  • Meanwhile, peel the horseradish and grate it into fine shreds, until you have at least 1/2 cup for a milder salsa, or a cup (or more) for greater pungency.
  • With the potato masher, mash the apples in the saucepan to make a uniform, chunky sauce. Stir in the grated horseradish and cream, and turn into a serving bowl. Serve warm or cold.

APPLE-HORSERADISH SAUCE



Apple-Horseradish Sauce image

A traditional condiment served with Austria boiled beef (Tafelspitz).

Provided by Mikekey *

Categories     Other Sauces

Time 20m

Number Of Ingredients 5

4 granny smith apples
apple cider vinegar
2 oz prepared horseradish
1 tsp paprika
1 oz white wine

Steps:

  • 1. Grate the apples and moisten them with a splash vinegar.
  • 2. Add the horseradish and paprika. Thin to the desired consistency with the wine.

APPLE HORSERADISH SAUCE



Apple Horseradish Sauce image

Make and share this Apple Horseradish Sauce recipe from Food.com.

Provided by Barb in WNY

Categories     Sauces

Time 28m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, halved
4 large apples, cored and coarsely chopped
1/2 cup chicken broth
1 tablespoon fresh lemon juice
2 slices lemon rind (2 1/2 X 3/4-inches)
3 tablespoons fresh horseradish, grated
salt and pepper, to taste
1 tablespoon parsley, minced

Steps:

  • Melt the butter uncovered on HIGH in a microwave-safe 3-quart casserole with a lid, about 1 minute.
  • Add the onion and garlic and stir to coat.
  • Microwave covered for 2 minutes.
  • Add the apples, chicken broth, lemon juice, and jest and microwave, covered for 15 minutes, stirring twice.
  • Stir in he horseradish and salt and pepper to taste.
  • Remove the lemon jest.
  • Serve warm topped with parsley.

HORSERADISH COLESLAW WITH APPLES



Horseradish Coleslaw With Apples image

This was a recipe that was given to me by my sister but I made some modifications. If you like your slaw tangy with a bit of a bite, and a little bit sweet, this recipe is for you.

Provided by gingersnap

Categories     Low Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (16 ounce) bags coleslaw mix (don't use dressing they provide)
1/2 cup scallion
2 granny smith apples, peeled and diced
1/2 fresh lemon
1/2 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon ground pepper
3 tablespoons horseradish
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon stone ground mustard

Steps:

  • In small bowl, pour lemon juice over apples.
  • In another bowl, combine slaw mix with green onions.
  • Toss these together.
  • In a separate bowl, combine vinegar, sugar salt and pepper. Make sure sugar is dissolved.
  • Pour vinegar mixture over apples and cabbage mixture, cover and refrigerate for 30 minute.
  • In another bowl, combine, mayo, sour cream, horseradish and mustard.
  • After 30 minutes, toss with cabbage mixture.
  • Refrigerate before serving.

Nutrition Facts : Calories 280.5, Fat 15.5, SaturatedFat 3.2, Cholesterol 14.4, Sodium 946.9, Carbohydrate 35.9, Fiber 5.6, Sugar 22, Protein 3.4

SALSA QUEENS COPYCAT "CREAMY HORSERADISH SAUCE"



Salsa Queens Copycat

I was paying $5 for a small container at Whole Foods so I decided to make it myself. My family likes my version better than the "Sauce Queens" brand! This sauce has a wonderful, creamy, full flavor that compliments instead of overwhelming. We use it in place of mayo all the time. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

Provided by Nedley Meyers

Categories     Sauces

Time 5m

Yield 1 3/4 cups, 14 serving(s)

Number Of Ingredients 8

1 cup reduced-fat sour cream
1/2 cup mayonnaise
1/3 cup prepared horseradish
1 tablespoon apple cider vinegar
1 teaspoon mustard powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/8 teaspoon red pepper powder

Steps:

  • Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl. Chill for at least an hour before serving.
  • May be refrigerated for up to 5 days.
  • Use instead of mayo. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

HORSERADISH SALSA VERDE



Horseradish Salsa Verde image

From Bon Appetit....great on steak, roast chicken, or on a baguette. Only use fresh herbs! Can be made 3 days ahead....just store in the refrigerator and bring to room temperature and stir before serving.

Provided by breezermom

Categories     < 30 Mins

Time 20m

Yield 2 cups

Number Of Ingredients 11

1 cup fresh flat leaf parsley, coarsely chopped
1 cup olive oil
1/3 cup fresh tarragon, coarsely chopped
1/4 cup fresh horseradish, finely grated or 3/4 cup prepared horseradish
2 tablespoons capers, drained, coarsely chopped
1 tablespoon fresh thyme leave, coarsely chopped
1 tablespoon shallot, finely chopped
1 tablespoon white wine vinegar (or more, do a taste test)
1/2 teaspoon garlic, finely chopped
1 teaspoon kosher salt (use more for seasoning)
black pepper, freshly ground

Steps:

  • Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
  • Season to taste with more salt, if desired.
  • Add pepper to taste.

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