Apple salsa
6 cups
Ingredients
| Quantity | 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 | Jalape¤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 |
| Salt | ||
Directions
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