Fresh Salsa | Eme's Kitchen Experience

Salsa NOT the dance is a very simple yet highly nutritional sauce.

Traditionally, it should be a tomato sauce but since the cravings of our taste buds can not be limited, Salsa has many variants: Some fresh, some cooked, some smooth, some coarse but altogether satisfying and a great compliment to chips,  stews, grills, bread and perhaps anything you desire to pair it with.

Here is my version of recipes I love originally Beaulieu's. I have worked the details to meet my individual preference and taste. Feel free to experiment and remember to leave your reviews in the comment section.

Ingredients for the Apple Salsa

Diced Unpeeled Apples - 1cup 

Diced Yellow Pepper- 0.75cup 

Diced Spring Onions - 0.25cup

Diced Tomatoes - 2cups

Apple Cider (I used Martinellis) - 4 table spoons 

Extra Virgin Olive Oil - 2table spoons

Coarsely chopped Basil leaves -  1table spoon

Salt and Peper to taste

Method

Combine the apple, yellow pepper, spring onions, tomatoes, basil, Apple cider, extra virgin olive oil, salt and pepper in a bowl. Stir then refrigerate until ready to serve with Tortilla chips

Ingredient for the Cranberries Salsa

Nicely chopped Cranberries - 1cup

Coarsely grated Pears - 3cups

Sugar - 4table spoon

Vinegar - 1table spoon

Method

Combine the cranberries and sugar. Stir to mix properly then add the grated pears and vinegar. Mix properly, cover and chill until ready to serve. Works well as a great appetizer before a heavy meal.