Fresh Apple Salsa with Roast Pork and Veg


My mum, a very traditional British-style cook, has always served apple sauce with pork, and it’s certainly very common to enjoy that touch of sweetness with the meat.  I don’t, however, have the faintest idea how to make apple sauce, as when I lived at home I was far more often listening to the tender vocalisations of Axel Rose and Sebastian Bach in my bedroom than learning how to cook from my long-suffering mum, more’s the pity.  However, when faced with a tasty hunk of meat to jazz up without Tito’s magical Peruvian spices (he’s working late tonight) I fortuitously came across this super salsa recipe on Heidi’s rather inspiring site 101 Cookbooks, which in turn is from a Fran Gage book.  It’s zingy, healthy and satisfying and combined deliciously with the gem squash, sweet potato and spinach I had prepared. 

Fresh Apple Salsa

2 tart apples, locally grown if possible
4 tablespoons lime juice
1 fresh jalapeno chile
1 fresh
Anaheim chile
1/2 medium onion, finely chopped
Handful of cilantro, roughly chopped
1/2 cup (2 ounces) walnuts, coarsely chopped and lightly toasted
2 tablespoons peeled and finely slivered fresh ginger
1/4 teaspoon salt

Cut the apples from the cores, leaving the skins intact, and cut the fruit into 1/4-inch cubes.Toss the apple pieces with the lime juice and set aside.Cut the chilies in half lengthwise and remove the seeds and white ribs. Slice them thinly. Add to the apples. Add the onion, cilantro, walnuts, ginger and salt and mix thoroughly.

Serves 4 to 6.

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