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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 24 kcal
- Protein
- 0 g
- Carbohydrates
- 6 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 147 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 65 mg
- Calcium
- 5 mg
- Iron
- 0.1 mg
- Magnesium
- 2 mg
- Phosphorus
- 3 mg
- Zinc
- 0.0 mg
- Vitamin A
- 5 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 12 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Apples turn brown quickly
Cause: Insufficient lime juice coating or delayed mixing
Fix: Cannot be fixed once browned, but still perfectly safe to eat
Prevention: Toss the apples with lime juice immediately after cutting to inhibit enzymatic browning
Onion flavor is too harsh and overpowering
Cause: Onions are highly pungent or cut too large
Fix: Add more diced apples and an extra squeeze of lime juice to balance the pungency
Prevention: Soak the diced red onion in ice water for 10 minutes, then drain thoroughly before adding to the salsa
Salsa lacks punch or tastes flat
Cause: Under-seasoning or lack of acidity
Fix: Add another pinch of kosher salt and an additional 5 to 10 milliliters of lime juice
Prevention: Always taste and adjust seasoning at the end of the resting period
Cultural Context
Fruit-based salsas gained significant popularity in contemporary fusion and modern American cuisines as a vibrant, sweet-tart alternative to traditional tomato-based pico de gallo. Drawing inspiration from traditional Mexican flavor balances of sweet, sour, salty, and spicy, this apple variation specifically highlights autumnal produce. It effectively bridges the culinary gap between a fresh fruit relish and a classic salsa, making it an exceptional pairing for rich meats like roasted pork or simply enjoyed with salted tortilla chips.
