INGREDIENTS:

2 ENZA Jazz™ apples
2 cups (474 ml) tomatoes, peeled, chopped
1 celery stalk
1 onion, diced
1 green pepper, diced
1 ½ teaspoons (7 ml) salt
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) sugar
1 green chili pepper, chopped*

METHOD:

Combine all ingredients; if finer texture is desired may be put through food grinder using a fine blade. Cover tightly, and chill overnight.

Serve cold with tortilla chips.
Salsa can also be used as a topping for cooked chicken or fish.

*Also delicious made with red sweet peppers or a combination of red and green for nice color.