A recipe for Green Apple Salsa Verde from The Summer Table Cookbook, by Lisa Lemke. This vibrant version is tangy, sweet, and pairs beautifully with grilled chicken, fish or veal.
1/3-1/2green chilesuch as jalapeño or serrano, seeded (the amount depends on the desired strength)
2stalks of celery
1/4cupchopped chives
1/4cupchopped cilantro
1tablespooncanola oil
flaked sea salt
coarsely ground black pepper
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Instructions
Core the apple and cut it into ⅓-inch cubes. Place in a bowl and combine with the lime zest and juice.
Remove the pit from the avocado and scoop out the flesh. Cut the avocado in ⅓-inch cubes and fold them into the bowl. Finely chop the chile, and cut the celery stalks one or two times lengthwise (depending on the thickness) and then into small cubes. Stir everything together with the chives, cilantro, and oil.
Combine thoroughly and season with salt and pepper. Let the salsa sit for about 20 minutes before serving.