ChefUptothePlate

Food, Nutrition and Cooking

Orchard and Farm Salsa

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It’s harvest time. While I am all for canning, freezing, dehydrating to save your veggies to use all winter, I am savoring the fresh flavors that we can still enjoy and so I offer you…

Apple and Tomato Salsa

1 small red onion

1 large apple, cored and cut into chunks, skin left on

1 sweet red pepper, seeds and core removed

1 habanero pepper, seeds and core removed

1 large ripe tomato, core removed

Start by chopping the onion in the food processor using the pulse button, then add each vegetable in order listed and pulse as you go. The tomato should be added last so that the salsa does not get too gushy. Pulse to desired consistency. Add salt and pepper to taste if you’d like. 

This salsa is very fresh tasting and is great as a dip or as an accompaniment to mild fish such as talapia, mahi mahi, sole. If you’d like a hotter salsa, use hotter peppers. 

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Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

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