25 August, 2011

Horseradish and Apple Salsa

My salsa recipes are growing from a 'few' to a 'collection.' This recipe caught my eye for a couple of reasons. First, I didn't expect to see "salsa" on Lidia's web site. Second, McIntosh apples are my mother's favorite for cooking (read my favorite apple pie and apple sauce). Toss in horseradish and you'll get my family's attention. 

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.


Image via Wikipedia
Horseradish and Apple Salsa ingredients
Makes about 3 cups
3-LBS good sauce apples (McIntosh or Golden Delicious), peeled, cored and cut into 1-inch chunks
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.

Directions
Put 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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