Thursday, October 9, 2008

Apple Salsa

I never made it out to the garden yesterday except for the shortest time. I woke up in the morning out of sorts. I had had vertigo on and off all night long. I was scheduled to work at the co-op and was a little worried if it came back while I was there, but I went to work anyway. Luckily it was a very slow day. I didn't have the room spinning around me at all, but moving around made me nauseous. I felt like I had just gotten off the Mission Space ride at Disney World.

So I all I really did was to go out and pick what I needed for dinner. And Raspberries - they have been producing for over a month now. I picked just one thing in the veggie garden, a huge bunching onion. It was for an apple salsa recipe. Not that I followed the recipe well, but it was yummy. My version was: 3/4 c of a Honeycrisp apple diced, 1/2 c orange pepper diced, 1/2 c Vermont cranberry beans, one huge bunching onion sliced, 2T wine vinegar, 2 T apple juice, a dash of chipolte pepper. The original came from my Canyon Ranch Cooks cookbook and is slightly different.

But I love their fresh salsa recipes. They are always putting weird things together that I wouldn't think of. I never would have thought of apple salsa, but it is apple season, so a good choice. It went perfectly with the spicy chicken and mexican rice. Yum.


  1. Wow! That looks delicious and healthy! It must have been good with the chicken, and would be great with pork or ham. :)

  2. Sorry to hear about the vertigo - I hope you are feeling better. I'm especially happy that you were alright through your shift at the co-op. That had to be a little unnerving.

    That apple salsa looks and sounds fantastic! I love cranberry beans - they are so plump and tasty. The only thing I would add to this would be so hot peppers, since I'm a freak like that. Yummy, yummy. I'm taking down this recipe! It is so unique, and I love the combination of beans with the sweet and savory flavors.

  3. Nancy: Oh it would probably be fabulous with pork or ham.

    Jennifer: Yes it would be very good with hot peppers. I used it to cut the heat of the chicken dish, so it was better for me without the spice. But it would work well with heat in the dish if you didn't have another really spicy dish. Or are you one of those that likes all her foods spicy?

  4. I'll admit I'm a bit of a spicy freak. I use sriracha hot chile sauce like people use salt, and I always think cayenne will make it better. ;-) The only things I don't like spicy are my desserts, and perhaps I just haven't figured out what to do yet...

  5. Hmm I detect chocolate covered serranos in your future.