For those of you who like a fresh salsa but are allergic to tomatoes – or who just want a change – this one is for you.
3 Granny Smith apples
2 jalepeno peppers
1/2 bunch of fresh cilantro
Juice the limes.
Core the apples and dice them into small pieces. Toss immediately with lime juice to keep from turning brown.
Dice the jalepenos finely. For hotter salsa, do not remove the seeds.
Chop the cilantro.
Mix all ingredients. Serve with salsa chips.
Refrigerate. It will keep for days in the fridge.