Apple salsa

Yield: 6 cups

Measure Ingredient
4 Tart apples (Gala, Granny Smith, or Pippin), cored cut into 1/4" dice
1 medium Red onion(s) cut in to 1/4" dice
1 medium Red bell pepper cut into 1/4" dice
1 medium JalapeĀ¤o chile, minced seeded for a milder salsa
⅓ cup Dried currants (2oz)
1 tablespoon Cilantro, finely chopped
2 teaspoons Orange zest, finely grated
¾ cup Orange juice
2 tablespoons Dijon mustard
1 tablespoon Ground cumin
½ cup Canola oil
1 tablespoon Dark sesame oil

1. In a large bowl, combine the apples, onion, bell pepper, jalape¤o, currants, cilantro and orange zest.

2. In a food processor or blender, combine the orange juice, mustard, and cumin. Process until smooth. With the machine on, gradually add the canola oil, then the sesame oil, in a very thin stream; the dressing will thicken. Pour the dressing over the apple mixture. Toss gently to combine. Season to taste with salt. Cover and refrigerate for at least 2 and up to 4 hours before serving.

Food and Wine October 1995

Submitted By DIANE LAZARUS On 09-29-95

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