We used this salsa to top some sort of generic grilled pork chops, and it was tasty. I used Fuji apples, but Cooking Light also recommends Spartan, Jonagold, and Liberty apples.
I’ve reduced the amount of lime juice from the original recipe, because we thought there was just a little bit too much of it. Ok, there was a lot too much. We might have lost a little tooth enamel. Next time I make this, I’ll start with just a couple of tablespoons of lime juice, then add if needed. The large amount of lime juice did leave the apples looking beautiful, but I can live with a little brown on my apples if it means I get to keep my enamel.
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