Equipment
* optional
Ingredients
Base
- 300 g apples, finely diced
- 50 g red onion, finely diced
Flavorings
- 10 g fresh cilantro, finely chopped
- 15 g jalapeno chili, minced
- 30 ml lime juice, freshly squeezed
- 3 g kosher salt
Nutrition (per serving)
Method
Core and finely dice the apples into uniform 5 millimeter cubes. Do not peel the apples, as the skin provides beautiful color and additional texture.
Finely dice the red onion, mince the jalapeno, and chop the cilantro leaves and tender stems.
Transfer the diced apples, red onion, jalapeno, and cilantro into a medium mixing bowl. Pour the freshly squeezed lime juice over the mixture and sprinkle with kosher salt. Toss well to ensure the apples are completely coated in lime juice, which prevents oxidation and browning.
Allow the salsa to rest at room temperature for 15 minutes before serving. This brief maceration period helps the sharp flavors of the onion and chili soften and integrate with the sweet apple juices.
Chef's Notes
- Uniformity in knife work is crucial for raw salsas. Aim to cut your apples and onions to roughly the same size so every bite delivers a balanced ratio of sweet, sharp, and spicy.
- For a more complex flavor profile, try blending two different apple varieties. A mix of tart Granny Smith and sweet Honeycrisp creates excellent depth.
- The acid in the lime juice not only provides flavor but also acts as an antioxidant, preventing the apple flesh from oxidizing and turning unappetizingly brown.
- If you want to prepare this slightly ahead of time, keep the wet ingredients and dry ingredients separate. Toss them together exactly 15 minutes before serving to maintain the maximum crunch.
Storage
Refrigerator: 2 days — Best consumed within 48 hours to maintain apple crunch.
