My kitchen is overflowing with apples. Yesterday, a bag full of sweet, crisp, big-as-my-head globes came home with my roommate from our CSA. They were promptly piled into a wicker basket on our kitchen table…atop the remaining apples from last week’s CSA.
Don’t get me wrong, I love apples – there’s nothing better than a Honey Crisp, Winesap, or Ginger Gold slathered with peanut butter or Nutella, baked into cobblers and glistening tarts, or raw when I’m running out the door. They’re simultaneously iconic (think Adam and Eve, keeping the doctor away, your elementary school teacher’s desk…) and humble-like weather-worn barns dotting the New England countryside.
But after the apple & honey (or maple syrup) overload of Rosh Hashanah, I’m ready to take a break – at least until it’s time to make apple sauce for latkes. Harvest season has other plans, however – post-Rosh Hashanah is exactly when things start to heat up in the New England apple world. So, instead of giving up on pile of apples that will continue to grow on my kitchen table for the next month, and find I decided to take my familiar apples into less familiar territory with a recipe for apple salsa. If you have other “unfamiliar” apple recipes, I’d love to hear them.
RECIPE BELOW THE JUMP
3 regular-sized local apples (or 2 mondo-sized apples), cored and roughly chopped
1 small-medium onion, roughly chopped
1/2 Jalapeño, deseeded and finely choped
A big handful of fresh cilantro, finely chopped
Juice of one lemon
2 teaspoons of Agave nectar or maple syrup
Combine all ingredients in a bowl and stir to combine. Serve with blue corn chips or Kettle’s Chili Lime tortilla chips. This salsa tastes great served right away and even better the next day, when the flavors have had time to mingle.
The painting featured above, ”Apple Harvest,” is by David Lawton. See more here.