Saturday, March 12, 2011

Sweet Apple & Spicy Chile Salsa



We have a wonderful "grocery" store called The Fresh Market which I love!  But a trip to the local Farmer's Market with produce from local farmers (and not so local) is always fun.

The salsa recipe today is sweet & spicy.  The following are the ingredients:


Sweet Apple & Spicy Chile Salsa

1 orange bell pepper, quartered, deseeded and membranes cut out
1 green bell pepper, quartered, deseeded and membranes cut out
1 green apple, quartered, cored and peeled
2 Tbsp freshly squeezed lemon juice
1-2 fresh habanero chiles, halved, deseeded and membranes removed  (they are spicy and wear plastic disposable gloves when handling)
4 green onions, finely chopped
1 Tbsp maple syrup
2-3 tsp hot pepper sauce
1 Tbsp chopped fresh mint

Of course, the hot sauce and chile should be to taste - this mixture, to me, is rather spicy.

Preheat the broiler and line the broiler pan with foil. Take the quartered orange and green peppers and cook in the broiler for 10 minutes or until the skins are blistered.   Remove and put the peppers into a plastic bag.  let cool for 10-15 minutes.  The skin should peel away nicely.  Finely chop the "meat".

Grate the apple coarsely and put it into a bowl.  Add the lemon juice and stir well as this will keep the apple from turning brown.  Add the bell peppers.  Finely chop the habanero chili and add to the bowl.  Mix ingredients.

Lightly over and let it sit for 30 minutes - DO NOT refrigerate.   Stir again.


I served this with pork medallions.  I put a dash of white pepper, ground red pepper and salt on the meat (1/2 inch thick - I had the butcher slice them for me) and cooked them in a non-stick skillet over medium-high heat for about 3 minutes on each side.  Removed the pork and added 1/2 cup water and 1/4 cup honey to what was in the pan.  Cooked this over medium heat for about 4 minutes or until it started to thicken.  Returned pork to pan and simmered about 2 minutes, turning once.


Of course, you can also eat these with tortillas.

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