Apple Salsa

They said it could couldn’t be done! (Okay, so it was just my friend Meghan who said it couldn’t be done – these other people seemed fairly confident. But I rely on her advice on food matters. Constantly. I trust this woman… but I don’t always take her advice… because I am a bad friend. Yes, Meghan, I did go out and buy more tortillas anyway, too.)

But, anyway. I have made what I am calling apple salsa! Actually, add some nuts, and it would make a kick ass charoset.

Apple Salsa
Squeeze 1 lime into a bowl. Also, add zest from about half of the lime, but not more.

Pour 1/6 cup white balsamic vinegar into the bowl, too.

Quarter, Core, Peel, and dice finely – 2 apples. Ad you dice each quarter, immediately transfer it into the bowl and stir to coat. Every 2 or 3 quarters, remove the pieces into a separate container, leaving as much of the acidic liquid behind as possible.

Add 2 dashes of cinnamon and an equal quantity of crushed chipotle pepper to the apples. Mix in.

When all of the apples have been move to a separate container, pout the remaining liquid into a small saucepan. Add 1/4 cup water, 2 Tablespoons apricot jelly, 1 Tablespoon sweet red wine (Manischewitz) , 2 tsp brown sugar, and the crumbles head of 1 clove. Bring to a boil and stir until the jelly is completely dissolved and the liquid has reduced.

Turn off the heat, and wait until there are no more bubbles. Toss apples quickly in the saucepan, just until thoroughly coated and mixed, and then pour back into a container and refrigerate immediately to stop further cooking.