Crab Apple Salsa
Crab Apples. Maybe we can't grow peaches or mangos in Alberta, but man, can we grow crab apples. While we dare to say that most of the apples end up on the grass feeding rabbits, many DIYers can be found making jelly, juice and sauce that can be canned or frozen. When it comes to local food, we have a winner! A fresh and unique use for these little bites is Crab Apple Salsa. The tang of the lime and apples with the sweetness of honey and peppers is a welcome flavour in tacos, especially with a sweet pulled pork or rich teriyaki chicken. Add a smoky tasting cheese and you have a food truck in your kitchen!
I mean what is salsa really? While tomato, onion, lime and cilantro are a familiar combo, the base for salsa can me made from mangos, peaches, nectarines, cucumber, all types of melons, tomatillos... use your imagination. Additions to salsa might be corn, beans, avocado, zucchini, all different kinds of peppers, olives, kale and even sweet potatoes. Salsa-like creations can be found in every food culture. Think bruschetta, chutney or even tapenade. If cilantro isn't your flavour, what about basil, mint or fennel? We could have a salsa challenge and never have the same combination twice.
To make Crab Apple Salsa:
1 heaping cup diced crab apples (just slice each side off of the little apple core and give a rough chop - quick and easy)
1/2 cup diced bell pepper (yellow or orange to give a contrast to the apples)
1/4 cup diced onion
1/4 cup diced cilantro
1 garlic clove, minced
juice from one lime
1.5 tsp honey (or to taste)
pinch salt
Just stir it all together, cover and refrigerate for anywhere from 30 minutes to 6 hours and adjust any flavours before serving. Enjoy!
For information in Calgary on how you can volunteer to pick fruit from local trees or have fruit from your tree picked for you, visit http://www.calgaryharvest.com. If you know how you can get help with fruit picking in the St. Albert area, be sure to comment below!
Posted by Amy Buckman, Community Ambassador, Amaranth Stores.