For a tropical twist, try ripe mango in place of the red plum. Serve this salsa with baked tortilla chips, grilled chicken, fish, or pork.
1 cup chopped Vidalia or other sweet onion
1/4 cup orange juice
2 tablespoons water
1 teaspoon sugar
1 1/4 cups diced red plum
1 cup diced Granny Smith apple
1 tablespoon chopped seeded jalapeño pepper
1 tablespoon white wine vinegar
2 teaspoons lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
How to Make It
Combine the first 4 ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Uncover and cook for 3 minutes or until liquid almost evaporates, stirring frequently.
Place the onion mixture in a bowl, and cool to room temperature. Stir in the plum and remaining ingredients. Cover and chill.
I've made this salsa as an appetizer for many dinner parties over the years, and it has always been a huge hit-so much so that there is rarely any left by the time I leave the kitchen to serve myself! Great with corn chips or served on top of fish.
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