Although we had a lovely Christmas and a nice break, it's really fun to be back on the blog again. I'm so excited to share this fabulous, unique salsa recipe with you...............
You might laugh when you hear this, but this recipe has been formulating and ruminating in the back recesses of my mind for several weeks now; that's just how my crazy brain works! I wanted to create a unique, fresh salsa and thought that a tart, crisp Granny Smith apple would be a good place to start. I added red and green onion, creamy avocado (not too ripe), finely diced jalapeno for a little zip and sweet dried cranberries. I tied it altogether with honey, lime juice and a generous shower of minced cilantro - Scott and I thought the result was quite spectacular in appearance and the flavor combination is phenomenal! Try it and you'll see just what I mean.............. a bit addictive, but if you don't eat too many chips along with it, quite a healthy, yummy addiction!
P.S. We love this salsa on it's own with a side of tortilla chips, but I also served it as a tasty, beautiful garnish atop my Pork and Chorizo Chili w/ Black Beans and Black-eyed Peas; a fabulous way to use up left over pork loin and a wonderful recipe to welcome in the New Year. Check back tomorrow as you won't want to miss this recipe!
Oh, and one last idea! This salsa is also wonderful served over a wedge of cream cheese with some yummy crackers, perhaps these Raincoast Pecan Crisps w/ Raisins & Rosemary.
Granny Smith Apple & Avocado Salsa
1 medium granny Smith apple, diced small
1 medium avocado*, diced small (save a few long slices for garnish)
¼ cup red onion, diced small
2 green onions, sliced thin
½-1 medium jalapeno, finely minced - start with ½ and add more to taste depending on how how you like your salsa
½ cup cilantro, minced
⅓ cup dried cranberries
2 tablespoons lime juice
1 tablespoon honey
½ teaspoon cumin
a pinch sea salt
freshly ground black pepper, a few grinds, to taste
Combine all ingredients and mix gently to combine. Garnish with fresh cilantro sprigs and avocado slices, if desired.
*Use an avocado that is slightly ripe, meaning that it gives just a bit when gently pressed with your thumb. You don't want a really ripe avocado or your salsa will be mushy.