I believe McIntosh are harvested in September, so now is a perfect time to try this recipe. Lidia suggests serving this Horseradish and Apple Salsa with boiled beef, poached chicken and all kinds of roasts.
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Horseradish and Apple Salsa ingredients
Makes about 3 cups
3 Tbsps lemon juice, freshly squeezed
1 Tbsp kosher salt
5-oz chunk fresh horseradish root, or more if you love it
1/2 cup heavy cream
Notes: You will need a heavy 3- or 4-quart saucepan, with a cover and a potato masher.
DirectionsPut the apple chunks in the saucepan, and toss with the lemon juice and salt.
Cover the pan, and set it over medium-low heat. Cook the apples slowly for 15 minutes or so, stirring now and then, as they soften and release their juices.
Remove the cover, raise the heat to bring the juices to a boil, and cook for 10 minutes or more, until the juices are syrupy and the apples very soft. Turn off the heat.
Meanwhile, peel the horseradish and grate it into fine shreds, until you have at least 1/2 cup for a milder salsa, or a cup (or more) for greater pungency.
With the potato masher, mash the apples in the saucepan to make a uniform, chunky sauce.
Stir in the grated horseradish and cream, and turn into a serving bowl. Serve warm or cold.
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