Green Apple Salsa

In Morgantown (home of WVU) there’s this funky little restaurant, Black Bear. They serve delicious burritos, wraps, salads – using lots of local and seasonal ingredients. It just so happens that the two times I’ve eaten there have been in April, and the seasonal salsa was green apple. I didn’t get to stop in during my whirlwind trip to Morgantown this past week, but it was a reminder that I needed to make the salsa immediately.

I knew the main ingredients were green apples, cilantro and onion, so I looked through a few green apple salsas online to confirm my suspicions and see what else might be lurking in there. Here’s what I came up with. I’m not sure it’s as good as Black Bear’s – but it’s close enough that if I don’t make it up in April next year, I won’t have to lock myself in my room to cry.

Green Apple Salsa
3 Granny Smith apples
1/3 C. cilantro
1/2 red onion (Note: Black Bear and several other recipes I saw use white onion or sweet onion. The red onion just gives an otherwise green-and-white salsa some nice color)
Zest and juice of one lime
2 T. honey
1/8 t. cumin
Salt to taste

Peel and dice apples, chip cilantro and onion finely, and combine in a bowl. Add honey, lime, cumin and salt. Stir to combine. Refrigerate for several hours, and serve with tortilla chips. You can thank me later. Enjoy!